How To: Big Batch – Sweet Potato, White Bean, Peanut Butter Stew

Erin and I recently gave a food demonstration at work focused on easy and healthy vegetarian lunches. Three of our popular vegetarian recipes were cooked up and dished out to a wonderful group of food loving participants.

The vegetarian lunch theme seemed to be very popular and we actually received many requests for more vegetable-centric recipes that could be cooked in advanced and reheated for lunch and dinner during the week.

Well here is your answer! A large batch of this creamy and comforting stew is easily prepped and cooked on the weekend to have a lunch that will actually make you excited about getting up in the morning for work!

If you saw peanut butter and thought, “peanut butter?!? In a soup?!?” Yes, peanut butter in a soup adds a delicious and rich finish to this dish. It will make you want to stir it into every chili, soup, and stew you make in the coming winter months (peanut butter chili is delicious – trust me!)

The stew is loaded with veggies and packed with flavour and is a one dish meal to boot. All you need is a slice of crusty bread for dipping and dinner is served! So cook up a large batch of this stew on the weekend and have an easy and healthy vegetarian lunch ready and waiting to be heated and devoured!


Sweet Potato, White Bean, Peanut Butter Stew

Serves 6
Dietary Vegetarian
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  • 1/2 Tbsp olive oil
  • 1 onion (diced)
  • 1 clove garlic (minced)
  • 1 red pepper (chopped)
  • 2 zucchini (chopped)
  • 2 sweet potatoes (chopped)
  • 2 1/2 Cups vegetable broth
  • 1/2 cup water
  • 1/2 Tsp cumin
  • 3/4 Tsp salt
  • 1/4 Tsp pepper
  • 1 14 oz can of diced tomatoes
  • 1 4.5 oz can of diced green chilis
  • 1 can of white beans (drained and rinsed)
  • 1 Tsp grated ginger
  • 3 Tbsp creamy peanut butter
  • chopped almonds and lime (for garnish)


This stew is great served with some crusty bread for dipping! You can top it with any nut you like. I also like a squeeze of hot sauce right before eating for a little more heat.


1. Preheat a large dutch oven or pot over medium high heat and add oil.
2. Saute onion and garlic for about 5 minutes, or until tender.
3. Add red pepper and zucchini and continue to cook until tender, about another 5 minutes.
4. Add sweet potatoes, beans, water, broth, ginger, cumin, green chills, diced tomatoes, and salt and pepper. Bring to a boil, cover and reduce heat and simmer for about 30 minutes, or until potatoes are tender.
5. Remove lid and let simmer for another 5-10 minutes. Remove about 1 cup of liquid to a small bowl and add peanut butter. Whisk until combined.
6. Add peanut butter mixture back to stew. To serve, garnish with chopped almonds and a squeeze of lime juice.


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