A comforting Sweet Potato Cauliflower Stew with chickpeas and tomatoes. It’s ready within an hour with minimal prep. A healthy, hearty vegan meal.
It’s about that time of year again.
STEW TIME! Creamy, hearty, flavourful stews. One of the best times if you ask me. Unless it’s chocolate time, obviously. Chocolate beats everything.
Stews have to be one of the most flavourful, comforting meals ever. This sweet potato cauliflower stew is no exception.
It’s also loaded with veggies and tons of spices that’ll warm your soul on these chilly autumn evenings.
Let’s talk ingredients.
Onion, garlic, sweet potatoes, and cauliflower are all briefly sautéed in cinnamon, paprika, garam masala, and turmeric. Next, comes tomatoes, chili sauce, and chickpeas. Finally, a spoonful of tahini is stirred in.
The end result is a creamy, rich, hearty, and flavourful stew. Ready to dig in?
This meal is perfect for any day of the week. Like most stews, it’s even better the day after! So make a big batch and have it for dinner throughout the week.
If you try this recipe, let me know. Leave a comment, rate it, or share it on Instagram using the hashtag #themostlyhealthy.
A comforting Sweet Potato Cauliflower Stew with chickpeas and tomatoes. It's ready within an hour with minimal prep. A healthy, hearty vegan meal.
- 1 onion
- 3 garlic cloves
- 1/2 small cauliflower (350 g)
- 1 small sweet potato (230 g)
- 1 tsp cinnamon
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 can chopped tomatoes (400 g)
- 2 tbsp tomato puree
- 1 tsp spicy chili sauce*
- 1 can chickpeas, drained (400 g)
- 1 tbsp tahini (20 g)
- 3/4 cup water (180 ml)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2/3 cup brown rice (125 g)
- 1.5 cups water (360 ml)
Cook the rice according to the instructions on the package. Usually around 30-35 minutes.
Finely chop the onion and garlic and fry them for 4-5 minute over medium-high heat in a large pot.
Chop the sweet potato and cauliflower and add them to the pot along with all of the spices and fry for another 2-3 minutes.
Add the chopped tomatoes, tomato puree, chili sauce, and water. Bring everything to a boil. Then lower to let simmer for 15 minutes. Stir occasionally.
Add the chickpeas, tahini, salt and pepper and cook for another 5-10 minutes or until the sweet potatoes are done.
Season to taste and serve with brown rice.
Store leftovers in the fridge for 5-6 days. Good both chilled and reheated.
*sub: 1/4-1/2 fresh chili