Description
Discover the delightful contrast of flavors in this Gluten-Free Vegan Crockpot Sweet Potato Stew. Perfect for summer, this dish is light yet hearty, combining sweet potatoes, vibrant greens, and a unique spice blend that brings warmth and excitement to each bite. Whether you’re hosting a potluck or enjoying a cozy weeknight dinner, this stew is sure to impress with its nutritional benefits and satisfying taste. Enjoy it alone or pair it with your favorite sides for a complete meal that everyone will love.
Ingredients
- 3 sweet potatoes (about 1 lb total, peeled and cubed)
- 4 cloves garlic (minced)
- 1 large yellow onion (chopped)
- 3 carrots (peeled and chopped)
- 1 can (15 oz) diced tomatoes with juices
- 3 cups low-sodium vegetable broth
- 5 oz baby spinach
- Extra virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon Aleppo pepper
- ½ teaspoon ground turmeric
Instructions
- In a small bowl, mix together the spices: ground coriander, cumin, Aleppo pepper, and turmeric.
- Heat olive oil in a Dutch oven; sauté chopped onion and minced garlic until fragrant.
- Add chopped carrots and cubed sweet potatoes; season with salt, pepper, and the spice blend. Cook for 4–5 minutes.
- Stir in diced tomatoes and vegetable broth; bring to a boil then reduce heat to simmer for about 20 minutes.
- Stir in baby spinach until wilted just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Slow Cooker
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added protein, serve over cooked quinoa or alongside crusty gluten-free bread. Customize by adding other vegetables like bell peppers or zucchini for extra flavor. Store leftovers in an airtight container for up to five days in the refrigerator or freeze for up to three months.