Smoky Vegan Sweet Potato Stew

Smoky Vegan Sweet Potato Stew with Toasted Pepitas

Smoky Vegan Sweet Potato Stew with Toasted Pepitas

Sweet, savory and satisfying, this vegan sweet potato stew is the perfect warming autumn meal. Pairs well with a crusty piece of bread.


  • 2 Tbsp sunflower oil or vegetable oil
  • 3 diced red onion
  • 2 1/2 cups diced orange bell pepper
  • 3 lbs sweet potatoes, diced
  • 4 large carrots, chopped
  • 6 cloves garlic, minced
  • 4 Tbsp nutritional yeast
  • 4 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 8 cups vegetable broth
  • 4 cups water
  • 1 1/3 cup quinoa, rinsed
  • 2 cups frozen spinach, broken up into pieces
  • 2 tsp salt
  • 1 cup roasted pumpkin seeds (pepitas)
  • 1/2 cup fresh cilantro, chipped
  • 10 slices toasted crusty sourdough bread


  • In a large pot, heat the oil over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes.
  • Adjust heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika, garlic powder and cumin.
  • Cook 5 more minutes, adding 1-2 Tbsp water if needed. Stir in the vegetable broth, water and quinoa, cover and bring to a boil over medium high heat.
  • Once boiling, adjust the heat so that the soup is simmering, cover and cook, stirring occasionally, until the quinoa is tender, about 20 minutes.
  • Puree half the soup using an immersion blender, or transfer to a high speed blender. Add the spinach, stirring to split up clumps, and salt to taste.
  • Let the soup cool 20 minutes. Top with pepitas and cilantro. Serve with a slice of crusty bread. Store in the fridge up to 7 days.

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