Thick Vegan Sweet Potato Pea Stew

The lovely aroma of cinnamon is one of my nose’s favorite smells. It’s sweet yet subtle and a perfect touch to baked goods and green tea lattes.

But, hold up! The intoxicating smell of cinnamon can come from something even more superior – a savory, Moroccan style inspired stew in a creamy tomato sauce infused with cinnamon and spices! Drool. 


Make this stew and serve over delicious fluffy quinoa (or brown basmati rice if you’re not grain free) and you’ll be in for a real treat! It’s the ideal centerpiece of a vegan meal and to enjoy it even more, have it the second day when stews taste even better!


What you’ll need: 

2 tsp of organic virgin coconut oil

1 small onion, diced

2 garlic cloves, finely minced

1 tsp of organic cinnamon

1 tsp of coriander

1/2 tsp of cayenne pepper

1/2 tsp of chili powder

Dried Parsley flakes

Dried oregano flakes

Black pepper

1 large sweet potato (or butternut squash!) – cut into small cubes (boil to soften first!)

1 1/2 cups of green peas

Broccoli florets

1 cup of canned tomatoes, diced

1/3 cup of crushed tomato sauce

Cooked organic white quinoa

Baby spinach and kale, raw

In a heavy stock pot, heat the coconut oil over medium heat. Saute the onions until golden brown. Add the garlic and cook for 2 minutes. Until lightly browned – stirring frequently to prevent garlic from burning.

Stir in the spices and cook for a few seconds until nicely fragrant. Add the boiled diced sweet potatoes, tomatoes and tomato sauce, mix to fully incorporate everything. Add 1 cup of filtered water. Bring to a quick boil then reduce heat to simmer, cover and cook for 20 minutes.

Add the green peas and broccoli florets. Continue to cook uncovered for 15 minutes. Taste and adjust seasoning with black pepper or more cayenne pepper if you want it spicier!

Serve over fluffy white quinoa, raw baby spinach and kale.

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