Black Eyed Peas and Sweet Potato Stew

Dive into the rich and comforting flavors of Black Eyed Peas and Sweet Potato Stew, a hearty, nutrient-packed dish perfect for cozy weeknight dinners or impressing at potlucks. This vibrant, plant-based recipe combines tender sweet potatoes, earthy black-eyed peas, and a medley of fragrant spices like cumin, cinnamon, and thyme for a warm, spiced profile that's irresistibly satisfying. An infusion of baby spinach and a zesty splash of lemon juice brighten the stew, while fresh parsley adds a burst of freshness. Ready in just under an hour with simple pantry staples, this one-pot wonder is not only flavorful but also easy to prepare and packed with wholesome ingredients. Serve it with crusty bread or over rice for a soul-warming meal that happens to be vegan and gluten-free.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 2 medium Sweet potatoes, peeled and cubed
• 2 medium Carrot, diced
• 2 Celery stalks, diced
• 4 cups Vegetable broth
• 2 15-ounce cans Canned black-eyed peas, drained and rinsed
• 1 14.5-ounce can Canned diced tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Baby spinach
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add diced onion and sauté for 3-4 minutes, until translucent.

Step 3

Stir in minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the cubed sweet potatoes, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth, canned diced tomatoes, and black-eyed peas.

Step 6

Stir in the ground cumin, paprika, dried thyme, ground cinnamon, salt, and black pepper. Mix well.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until sweet potatoes are tender.

Step 8

Add the baby spinach to the pot and stir until wilted, about 2 minutes.

Step 9

Stir in the lemon juice and adjust seasoning to taste.

Step 10

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3005.4g)

Amount per serving	% Daily Value*
Calories	1850.6

Total Fat 53.2g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 9.0g
Cholesterol 8.2mg	0%
Sodium 7369.2mg	0%
Total Carbohydrate 282.7g	0%
Dietary Fiber 66.9g	0%
Total Sugars 68.2g
Protein 74.7g	0%

Vitamin D 0IU	0%
Calcium 811.2mg	0%
Iron 27.7mg	0%
Potassium 6403.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.1%

Protein: 15.7%

Carbs: 59.3%