Sweet Potato Soup in a white square bowl

Spicy Sweet Potato and Kale Stew

The balance between the sweet potatoes and the heat of the chili garlic sauce in this delicious Spicy Sweet Potato and Kale Stew is addictive! You’ll love this wholesome, vegetarian-friendly dish.

This stew is made with simple ingredients like vegetable broth, onion, canned fire-roasted tomatoes, and kale. It gets its unique spicy-sweet flavor from the sweet potatoes, coconut milk, SunButter, and chili garlic sauce. The end result is a dish you’ll feel good about eating!

Get more gluten-free recipes that use SunButter.

Sweet Potato Soup in white square bowls on a blue and white napkin

3.5 from 2 votes
Sweet Potato Soup in a white square bowl
Print Recipe

Spicy Sweet Potato and Kale Stew

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Soup
Servings: 6 servings
Calories: 399kcal
Author: Carol Kicinski

Ingredients

  • 1 tablespoon olive oil
  • 1 small white or yellow onion , diced
  • Kosher or fine sea salt
  • Black pepper
  • 2-3 tablespoons chili garlic sauce
  • 3 medium sweet potatoes , peeled and diced
  • 1 (15 ounce) can fire diced fire roasted tomatoes, undrained
  • 2 cups gluten free vegetable broth
  • 1 (14 ounce) can coconut milk
  • 1/3 cup Creamy SunButter
  • 1 tablespoon honey
  • 8 ounces chopped kale
  • Juice of 1 lime
  • Furikake or sesame seeds to garnish , optional
  • Roasted pumpkin seeds to garnish , optional

Instructions

  • Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion, season with a pinch of salt and pepper, and cook, stirring occasionally, until soft and beginning to brown, about 5 minutes. Add 2 tablespoons of the chili garlic sauce and cook, stirring for 30 seconds. Add the sweet potatoes and another pinch of salt and pepper and cook, stirring occasionally until starting to brown, about 10 minutes. Pour in the can of tomatoes and scrape all the brown bits off the bottom of the pan. Add the vegetable broth, coconut milk, SunButter, and honey.
  • Bring to a boil, cover the pot, reduce heat and simmer for 10 minutes. Add the kale and lime juice and simmer for another 10 minutes or until the kale and sweet potatoes are tender. Taste and add more salt, pepper, and/or chili garlic sauce as needed.
  • Garnish with furikake and pumpkin seeds if desired.

Nutrition

Nutrition Facts
Spicy Sweet Potato and Kale Stew
Amount Per Serving
Calories 399 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g70%
Sodium 474mg20%
Potassium 762mg22%
Carbohydrates 43g14%
Fiber 5g20%
Sugar 12g13%
Protein 9g18%
Vitamin A 20104IU402%
Vitamin C 55mg67%
Calcium 150mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Kale Spicy Stew SunButter Sweet Chili Sauce Sweet Potatoes
0 shares
Previous Post

Gluten-Free Baked Feta & Tomato Pasta

Next Post

Gluten-Free Breakfast Nachos

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating