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Why You'll Love This onepot sweet potato and spinach stew perfect for meal prep days
- Easy to Make: This recipe requires minimal ingredients and equipment, making it a breeze to prepare.
- Nutritious: Sweet potatoes and spinach are both packed with vitamins, minerals, and antioxidants, making this stew a healthy and satisfying option.
- Customizable: Feel free to add your favorite spices, herbs, or proteins to make this recipe your own.
- Meal Prep Friendly: This stew is perfect for meal prep days, as it can be made in large batches and reheated throughout the week.
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze and reducing waste.
- Cost-Effective: Sweet potatoes and spinach are affordable ingredients, making this recipe a budget-friendly option.
- Delicious: The combination of sweet potatoes, spinach, and aromatic spices creates a flavorful and satisfying stew.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep and future meals.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, spinach, onions, garlic, and vegetable broth. Sweet potatoes provide natural sweetness and a boost of vitamins and minerals, while spinach adds a burst of freshness and antioxidants. Onions and garlic add depth and aroma to the stew, while vegetable broth helps to bring all the flavors together. When selecting sweet potatoes, look for firm, smooth skin and a sweet, earthy aroma. For spinach, choose fresh leaves with no signs of wilting or browning. You can also use frozen spinach as a substitute, just be sure to thaw and squeeze out excess water before adding it to the stew.
How to Make onepot sweet potato and spinach stew perfect for meal prep days
Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
Add 1 large onion, diced, and cook until translucent, about 5 minutes.
Add 3 cloves of garlic, minced, and cook for 1 minute, until fragrant.
Add 2 large sweet potatoes, peeled and diced, and cook for 5 minutes, until they start to soften.
Add 4 cups of vegetable broth and 2 cups of fresh spinach leaves. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, until the sweet potatoes are tender.
Season the stew with salt, pepper, and your favorite spices. Serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose a large, heavy-bottomed pot that can hold all the ingredients and distribute heat evenly.
Cook the sweet potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Add the spinach towards the end of cooking time, so it wilts into the stew and retains its nutrients and flavor.
Feel free to add your favorite spices and herbs to the stew, such as cumin, paprika, or thyme, to give it a unique flavor.
Choose fresh, high-quality ingredients, including sweet potatoes, onions, garlic, and spinach, for the best flavor and texture.
Make a large batch of the stew and portion it out into individual containers for easy meal prep and reheating throughout the week.
Common Mistakes to Avoid
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Not Searing the Onions:
Fix: Make sure to cook the onions until they're translucent and starting to caramelize, as this will add depth and sweetness to the stew.
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Overcooking the Sweet Potatoes:
Fix: Cook the sweet potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
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Not Using Enough Liquid:
Fix: Make sure to use enough vegetable broth to cover the sweet potatoes and spinach, as this will help to cook the ingredients evenly and prevent scorching.
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Not Seasoning Enough:
Fix: Season the stew liberally with salt, pepper, and your favorite spices, as this will help to bring out the flavors of the ingredients.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the stew a spicy kick.
Add some coconut cream or Greek yogurt to give the stew a rich and creamy texture.
Add some cooked chicken, beans, or tofu to make the stew more substantial and filling.
Experiment with different spices and herbs, such as cumin, paprika, or thyme, to give the stew a unique flavor.
Add some diced bell peppers, carrots, or zucchini to make the stew more hearty and filling.
Experiment with different types of sweet potatoes, such as purple or white sweet potatoes, to give the stew a unique flavor and texture.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the stew in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, make sure to stir occasionally to prevent scorching.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a substitute. Just be sure to thaw and squeeze out excess water before adding it to the stew.
Can I add other ingredients to the stew?
Yes, feel free to add your favorite ingredients to the stew, such as diced bell peppers, carrots, or zucchini. Just be sure to adjust the cooking time and liquid accordingly.
Is this recipe vegetarian and vegan-friendly?
Yes, this recipe is vegetarian and vegan-friendly, as it does not contain any animal products. Just be sure to use a vegan-friendly broth and avoid adding any animal-derived ingredients.
Can I serve this stew as a main course or side dish?
This stew can be served as either a main course or side dish, depending on your preferences. It's hearty and filling enough to be a main course, but it's also a great accompaniment to other dishes.
Can I freeze the stew for later use?
Yes, you can freeze the stew for up to 3 months. Just be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
What are some variations of this recipe that I can try?
There are many variations of this recipe that you can try, such as adding different spices or herbs, using different types of sweet potatoes, or adding other ingredients like beans or tofu. Feel free to experiment and find the combination that works best for you!
onepot sweet potato and spinach stew perfect for meal prep days
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cups fresh spinach leaves
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Instructions
- Heat oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add garlic and spices. Add the minced garlic, ground cumin, smoked paprika, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly.
- Add sweet potatoes and broth. Add the diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Add diced tomatoes and spinach. Add the can of diced tomatoes and fresh spinach leaves to the pot. Stir to combine, then continue to simmer for an additional 10-15 minutes, or until the sweet potatoes are tender.
- Season and serve. Season the stew with salt and pepper to taste, then serve hot.
- Optional: add protein or other vegetables. Feel free to customize the stew to your liking by adding cooked chicken, beans, or other vegetables.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat when ready to serve.
- Substitution: Swap the sweet potatoes for regular potatoes or other root vegetables if desired.
- Pro tip: Use high-quality vegetable broth for the best flavor.
