Vegan Sweet Potato Stew with Greens
A hearty vegan sweet potato stew with a flavorful tomato-based broth, tender greens, bright lime juice, and zippy cilantro—all made in one pot using a pressure cooker.
Equipment
- 1 Pressure cooker Large (5-quart)
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 2 carrots diced
- 2 cloves garlic smashed, peeled, and minced
- 1 teaspoon cumin seed freshly ground
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper
- 0.5 teaspoon red pepper flakes add more for spicier stew
- 1 teaspoon kosher salt Diamond Crystal; use less if using a different salt
- 2 pounds sweet potatoes peeled and cut into ¾ inch cubes
- 4 cups vegetable broth homemade or store-bought
- 2 cups crushed tomatoes fire roasted recommended
- 0.5 bunch kale, collards, or chard woody stems removed and cut into ribbons
- ⅓ cup fresh squeezed lime juice from 3–4 limes
- 1 cup chopped cilantro leaves
Instructions
Instructions
- Heat the olive oil in your pressure cooker pot over medium heat until shimmering.
- Add onion and carrots; sauté for 5–7 minutes, stirring frequently.
- Stir in garlic, cumin, turmeric, Aleppo pepper, and red pepper flakes. Cook for 1 minute.
- Add sweet potatoes and sprinkle with salt; stir to coat well.
- Add vegetable broth and crushed tomatoes. Ensure everything is mostly covered.
- Lock the lid, bring to pressure, then reduce heat and cook under pressure for 8 minutes.
- Use slow pressure release, then stir in greens and lime juice. Let greens wilt for 2–3 minutes.
- Top with chopped cilantro and adjust salt to taste before serving.
Notes
Leftovers will keep in the fridge for 3 days or freezer for 3 months. Reheat gently and refresh with lime before serving.