Sweet Potato and Cauliflower Peanut Stew

With all that’s happening around us and our collective nerves on edge, it’s time for comforting soups and stews.

I’ve got you covered with this recipe. It’s creamy and delicious with white beans, tomatoes, and spinach, added to sweet potatoes, onions, jalapeño, and cauliflower.  Simmering away on the stove, it’s pretty much the perfect antidote to nervous systems rattled beyond capacity, on top of a season that’s cold and grey.

With aromatic spices (including Berbere seasoning), fresh lemon, and iconic peanut butter, this is a hearty and satisfying bowl of soul-soothing goodness…kind of a culinary equivalent to a warm hug.

I like serving this stew over whole wheat couscous (shown above) but it’s great on its own too (see below), or served with crusty or toasted whole grain bread. xo


1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 jalapeño, diced
2 sweet potatoes,  peeled, diced into 1/2-inch cubes
1 head of cauliflower, rinsed, chopped into 1-inch pieces
1 14-ounce can fire-roasted diced tomatoes
1 14-ounce can white beans, rinsed and drained
4 cups vegetable broth
2 cups water
1 1/2 teaspoons chili powder
1 teaspoon coriander
1 teaspoon Berbere seasoning
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
3 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/3 cup natural peanut butter
2 to 4 cups fresh baby spinach, roughly chopped
juice of one lemon


Heat a large soup pot. Add onion, and dry sauté until translucent, adding a little water as needed to prevent sticking to the pan. Add garlic, celery, and jalapeño and continue to sauté for another minute or two, stirring well.

Add the next 13 ingredients (sweet potatoes through black pepper). Bring to a boil, then cover and reduce to a rolling simmer for about 22 to 25 minutes, or until vegetables are tender.

Carefully add about 3 or 4 cups of the hot soup to a high-powered blender (like a Vitamix) along with the peanut butter, and blend until smooth and creamy.

Return peanut mixture to soup pot. Combine well. Add spinach and lemon juice to soup. Allow spinach to wilt from the heat.

Serve hot. (Wonderful served over steamed whole wheat couscous or brown rice.)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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