Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This budgetfriendly onepot kale and sweet potato stew for comfort meals
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour.
- Budget-Friendly: The ingredients are affordable and can be found at most local grocery stores.
- Nourishing: This stew is packed with vitamins and minerals from the kale and sweet potatoes.
- Customizable: You can adjust the seasoning and add your favorite spices to make it your own.
- One-Pot Wonder: This recipe is perfect for a weeknight dinner or a weekend meal prep.
- Freezer-Friendly: You can freeze the stew for up to 3 months and reheat it when you need a quick meal.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Delicious: The combination of sweet potatoes and kale is a match made in heaven.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, onions, garlic, and chicken broth. The sweet potatoes provide natural sweetness and creamy texture, while the kale adds a boost of vitamins and minerals. The onions and garlic add depth of flavor, and the chicken broth helps to bring everything together. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For kale, choose leaves that are fresh and have a deep green color. You can also substitute other leafy greens like spinach or collard greens if you prefer.
How to Make budgetfriendly onepot kale and sweet potato stew for comfort meals
Finely chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onions and garlic to the pot and sauté until they are softened and translucent, about 5 minutes.
Add 2 large sweet potatoes, peeled and cubed, to the pot. Cook for 5 minutes, stirring occasionally.
Add 2 cups of chopped kale and 4 cups of chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
If desired, add cooked chicken, sausage, or beans to the stew for added protein.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Cook the stew until the sweet potatoes are tender, but still firm. Overcooking can make them mushy.
Taste the stew as you go and adjust the seasoning to your liking. You can always add more salt, but it's harder to remove it once it's added.
Add aromatics like onions, garlic, and ginger to the pot for added depth of flavor.
Choose a large, heavy-bottomed pot to prevent scorching and ensure even cooking.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Common Mistakes to Avoid
-
Not Chopping the Onions and Garlic Finely:
Fix: Make sure to chop the onions and garlic finely to ensure they cook evenly and add depth of flavor to the stew.
-
Overcooking the Sweet Potatoes:
Fix: Cook the sweet potatoes until they are tender, but still firm. Overcooking can make them mushy and unappetizing.
-
Not Adjusting the Seasoning:
Fix: Taste the stew as you go and adjust the seasoning to your liking. You can always add more salt, but it's harder to remove it once it's added.
-
Not Using Fresh Ingredients:
Fix: Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to the pot for an extra kick of heat.
Replace the chicken broth with vegetable broth and add your favorite vegan protein source, such as tofu or tempeh.
Use gluten-free broth and be sure to check the ingredients of any store-bought broth or seasonings to ensure they are gluten-free.
Use low-sodium broth and reduce the amount of salt added to the stew. You can also use salt-free seasoning blends to add flavor without added salt.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What type of sweet potatoes should I use?
You can use either white or orange sweet potatoes for this recipe. Orange sweet potatoes will give the stew a slightly sweeter flavor, while white sweet potatoes will provide a more neutral flavor.
Can I add other vegetables to the stew?
Yes, you can add other vegetables like carrots, celery, or bell peppers to the stew. Just be sure to adjust the cooking time based on the vegetables you add.
Is this recipe gluten-free?
This recipe is naturally gluten-free, but be sure to check the ingredients of any store-bought broth or seasonings to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the onions and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
budgetfriendly onepot kale and sweet potato stew for comfort meals
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale, stems removed and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- add the garlic and thyme. Add the minced garlic and dried thyme to the pot. Cook for 1 minute, until fragrant.
- add the sweet potatoes and paprika. Add the cubed sweet potatoes and paprika to the pot. Cook for 5 minutes, until the sweet potatoes start to soften.
- add the kale and vegetable broth. Add the chopped kale and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, until the sweet potatoes are tender.
- add the diced tomatoes. Add the canned diced tomatoes to the pot. Simmer for an additional 5 minutes, until the flavors have melded together.
- season with salt and pepper. Season the stew with salt and pepper to taste.
- serve and garnish. Serve the stew hot, garnished with chopped fresh parsley.
- store leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
Recipe Notes
- Storage tip: Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Make ahead: Prepare the stew up to a day in advance. Reheat and serve.
- Substitution: Substitute the sweet potatoes with regular potatoes or carrots if desired.
- Pro tip: Use fresh kale for the best flavor and texture. Remove the stems and chop the leaves before adding to the pot.
- Variation: Add some heat to the stew by adding a diced jalapeno pepper or red pepper flakes.
- Nutrition tip: This stew is a good source of fiber, vitamins, and minerals. Serve with a side of whole grain bread or crackers for a filling meal.
