Roasted Sweet Potato Coconut Stew (Vegan) Recipe

Name: Roasted Sweet Potato Coconut Stew (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Peeled And Diced Sweet Potato; 4 Tablespoons Olive Oil, Divided; 1/2 teaspoons Kosher Or Sea Salt; 3 Carrots, Sliced Or Diced; 4 Celery Stalks, Diced; 2 Onions, Diced; 3 cloves Garlic, Minced; 6 cups Vegetable Stock; 1 can (13 Oz. Size) Coconut Milk; 1 bag Spinach, 10 Ounce Bag

Servings: persons

1
Preheat oven to 425 F.
2
Arrange sweet potato cubes in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and salt. Roast at 425 F until tender and slightly caramelized. This will take approximately 20-25 minutes. Remove pan from oven, set aside and allow to cool.
3
Meanwhile, add remaining 2 tablespoons of olive oil to a pot over medium heat then add carrot, celery, onion and garlic. Saute until tender, about 10 minutes. Add vegetable stock and bring to a boil.
4
Take half of the cooled sweet potatoes and place them in a blender. Add the coconut milk and blend until completely smooth. Add this into the soup pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Cook until potatoes are heated and spinach is wilted. Season to taste.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups Peeled And Diced Sweet Potato, 4 Tablespoons Olive Oil, Divided, 1/2 teaspoons Kosher Or Sea Salt, 3 Carrots, Sliced Or Diced, and more.

Yes, Roasted Sweet Potato Coconut Stew (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Sweet Potato Coconut Stew (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions