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Spiced sweet potato and kale stew with cashews (v, gf)

A tasty, comforting and easy meal for 2 to 3 (depending on appetite and whether serving with rice/quinoa).

Vegan and gluten free.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 tbsp + 1 tbsp apple cider vinegar

1 brown onion, chopped

3 medium carrots, sliced

3 medium sweet potatoes, cooked, peeled and cut into chunks

3 tbsp nutritional yeast

1 tbsp jerk spice seasoning, or to taste (either homemade using a recipe such as this, or store bought)

1/2 cup water

2 cups kale leaves

Handful of cashews per person

Rice or quinoa to serve, optional


1. Heat a non-stick pan over medium-high heat. Add 1 tablespoon of the vinegar and the onion. Saute until just starting to turn golden. Add the remaining tablespoon of vinegar together with the carrots. Reduce heat to medium-low and cook for several minutes. 

2. Add the cooked sweet potato pieces, nutritional yeast, jerk spice seasoning, and water. Allow to simmer over medium-low heat for approximately 10 minutes, stirring occasionally.

3. Add the kale and reduce heat to low. Simmer for an additional 5 to 10 minutes or until the kale has cooked down, again stirring occasionally.

4. Serve topped with cashews and with rice/quinoa as desired.