Sweet Potato Crock Pot Stew

Warm up your kitchen with the cozy flavors of Sweet Potato Crock Pot Stew, an easy, hearty, and wholesome recipe perfect for busy weeknights or lazy Sundays. This vegan slow-cooker stew combines tender chunks of sweet potatoes, carrots, and celery with protein-packed chickpeas, a medley of aromatic spices like cumin, cinnamon, and smoked paprika, and the richness of vegetable broth and canned tomatoes. With minimal hands-on prep and a long, slow simmer, this delicious dish is bursting with earthy, comforting goodness. Garnished with fresh parsley for a bright, herbaceous finish, this gluten-free stew is ideal for meal prep or feeding a crowd. Serve it with crusty bread or a simple side salad for a nourishing, satisfying meal that’s easy to love.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 4 medium-sized sweet potatoes
• 3 large carrots
• 2 celery stalks
• 1 large onion
• 3 garlic cloves
• 14 oz diced tomatoes (canned)
• 4 cups vegetable broth
• 15 oz chickpeas (canned, drained and rinsed)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 bay leaf
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Peel and dice the sweet potatoes into 1-inch chunks. Set them aside.

Step 2

Peel and slice the carrots into rounds, and chop the celery into small pieces.

Step 3

Finely dice the onion, and mince the garlic cloves.

Step 4

In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until fragrant and softened.

Step 5

Transfer the sautéed onion and garlic to the crock pot.

Step 6

Add the sweet potatoes, carrots, celery, canned diced tomatoes (including their juice), vegetable broth, and chickpeas to the crock pot.

Step 7

Stir in the ground cumin, ground cinnamon, smoked paprika, salt, black pepper, and the bay leaf. Mix thoroughly to combine.

Step 8

Set the crock pot to low heat and cook for 6-7 hours, or until the sweet potatoes and carrots are tender.

Step 9

Once done, remove the bay leaf and give the stew a final stir. Taste and adjust seasoning as needed.

Step 10

Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(2827.8g)

Amount per serving	% Daily Value*
Calories	1907.1

Total Fat 48.6g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 6667.7mg	0%
Total Carbohydrate 323.9g	0%
Dietary Fiber 69.1g	0%
Total Sugars 87.3g
Protein 63.1g	0%

Vitamin D 0IU	0%
Calcium 774.1mg	0%
Iron 20.5mg	0%
Potassium 5086.8mg	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: 22.0%

Protein: 12.7%

Carbs: 65.3%