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Gluten-Free Vegan Crockpot Sweet Potato Stew The Summer Recipe

Gluten-Free Vegan Crockpot Sweet Potato Stew The Summer Recipe

Indulge in the vibrant flavors of our Gluten-Free Vegan Crockpot Sweet Potato Stew, perfect for warm summer days! This hearty yet light dish combines sweet potatoes with fresh spinach and a unique blend of spices, making it not just a meal but an experience. With minimal prep time, you can set it and forget it while the slow cooker works its magic. The result is a nutritious and satisfying stew that appeals to both kids and adults alike. Serve it over quinoa or alongside crusty bread to create a complete meal that celebrates seasonal produce. Enjoy this delightful recipe any day of the week!

  • Total Time: 1 hour
  • Yield: Serves 6

Ingredients

Scale
  • 3 sweet potatoes (peeled and cubed)
  • 4 cloves garlic (minced)
  • 1 large yellow onion (chopped)
  • 3 cups low-sodium vegetable broth
  • 5 oz baby spinach
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¾ teaspoon Aleppo pepper
  • ½ teaspoon ground turmeric
  • Extra virgin olive oil
  • Kosher salt and black pepper to taste
  • 1 can (15 oz diced tomatoes with their juices)

Instructions

  1. In a small bowl, mix together the spice blend: coriander, cumin, Aleppo pepper, and turmeric.
  2. Heat olive oil in a Dutch oven over medium heat. Sauté chopped onion and minced garlic for about 3 minutes until softened.
  3. Add cubed sweet potatoes and chopped carrots to the pot. Season with salt and pepper, then stir in the spice blend. Cook for an additional 4–5 minutes.
  4. Pour in diced tomatoes with juices and vegetable broth; bring to a boil for 10 minutes. Reduce heat to low and partially cover with a lid, simmering for another 20–25 minutes until sweet potatoes are tender.
  5. Remove from heat; stir in baby spinach and fresh parsley until wilted.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 210
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 8g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Feel free to add other vegetables like zucchini or bell peppers for extra nutrition. For added protein, serve the stew over quinoa or lentils. Let the stew rest for about 10 minutes after cooking for flavors to meld beautifully.

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