Get the Recipe: Smoky Sweet Potato and Tahini Stew
This Smoky Sweet Potato and Tahini Stew is packed full of flavor and is absolutely delicious. I have served this hearty stew for many people and trust me when I say, people will come back for more. This stew is creamy and smoky...which is such a wonderful combination.
Ingredients
- 2 to 3 tablespoons coconut oil, or an oil of your preference
- 2 medium sweet potatoes, diced into 1/2 inch pieces (about 3 ½ cups)
- 1 medium yellow onion, diced
- ½ small green bell pepper, seeded and diced
- ½ small red bell pepper, seeded and diced
- 1 small jalapeno, seeded and minced (optional)
- 1 teaspoon ginger, finely grated
- 3 cloves garlic, minced
- 14.5 oz. can fire roasted diced tomatoes, or about 4 to 5 small roma tomatoes that have been seeded and diced into small pieces
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 4 ½ cups vegetable broth, or more if needed
- 2 tablespoons tahini, well stirred
- ½ to 1 cup unsweetened coconut milk, depending on how creamy you like it
Other Suggested Toppings:
- diced avocado
- A handful of roughly chopped spinach or kale stirred in at the end
- thinly sliced scallions
- cilantro
- your favorite grain
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
- Heat the coconut oil, over medium-low heat, in a large pot or Dutch oven. Add in the sweet potatoes, onion, bell peppers, and jalapeno. Sauté for 8 to 10 minutes or until your onions become translucent.
- Stir in the ginger, garlic, cumin, coriander, smoked paprika and cayenne pepper, and sauté until fragrant, a couple more minutes.
- Stir in the tomatoes and vegetable broth and cover the pot. Simmer until the sweet potatoes become really soft to the fork, about 25 to 30 minutes.
- In a small bowl, add the tahini and then add a ½ cup of the broth from your pot and stir it in well so that you have a smooth paste. This makes it slightly easier for the tahini to mix into your stew. Turn the heat to low. Stir the tahini mixture into your pot along with your coconut milk. Taste and add salt and pepper. Allow soup to simmer for an additional 5 minutes to let the flavors meld.
- This recipe doesn't call for it, but I like to either take a potato masher and mash the stew a couple of times with it or use my emersion blender just a little. Still leaving a chunky consistency. After having made this so many times, I realized that when a few of the chunks of potatoes are mashed, it adds to the creaminess of the stew. You could also let the soup simmer a little longer(which breaks the potatoes down more) and that will also do the trick, but to cut down on the time, that is what I like to do.
- If you're going to add any greens to your stew such as kale or spinach, stir them in now, so that they have 5 minutes or so to wilt.
- Ladle into bowls and add any toppings that you're using. Serve with whatever you're serving it with and enjoy!
Serving: 8ounces, Calories: 262kcal, Carbohydrates: 31g, Protein: 4g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 1030mg, Potassium: 482mg, Fiber: 5g, Sugar: 10g, Vitamin A: 14020IU, Vitamin C: 26mg, Calcium: 78mg, Iron: 2mg