Spicy Peanut Butter and Sweet Potato Stew

Photo credit: Johnson Cameraface's Flickr account.

When I got the idea to start this blog, one of the main concepts was to use it as a recipe catalog, so that my boyfriend could easily look through the tags and choose something for me to make for dinner on any given night, based on the ingredients handy.

I made this recipe a few months ago, and it became an instant favorite. Sweet, spicy, hearty and reminiscent of the type of home cooked meal I'd eat at someone else's house growing up. It's delicious, and best of all, vegan.

Spicy Peanut Butter and Sweet Potato



1 teaspoon oil
1 small onion, chopped
1 large sweet potato, peeled and diced
3 cloves garlic, minced (or more if you are a garlic lover)
4 cups water or vegetable broth (feel free to use chicken or beef broth)
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa (preferably a traditional sugar-free variety)
1 can garbanzo beans (chick peas), drained
1 cup diced zucchini
1/2 cup cooked rice (I used a blend of wild, brown, and black rice for added color and texture.)
2 tablespoons creamy peanut butter or chunk peanut butter for added texture



Heat the oil in a large soup pot, and saute onion, sweet potato, and garlic until onion is soft. Cook low if needed to prevent burning.
Stir in the water or broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Add zucchini and salsa. Simmer until zucchini and sweet potato are tender. (This took about 20 minutes).

Because I wanted a creamy texture, at this point I decided to blend everything with my immersion blender. You could also put it through a food processor... although this recipe would be equally delicious with out any blending.

Stir in garbanzo beans, the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot. Add chopped unsalted peanuts as an added garnish if desired.

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