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Give this vegetable and peanut butter stew recipe a try for a fun twist on vegetable stew.




  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cups sweet potato, scrubbed, peeled and cut into chunks
  • 2 cups potatoes, scrubbed, peeled and cut into chunks
  • 1 cup carrot, scrubbed, peeled and cut into chunks
  • 6 to 10 ounces washed fresh or frozen spinach
  • 1/4 teaspoon cayenne pepper
  • 1 cup canned crushed tomatoes or tomato sauce
  • 1 to 1-1/2 cups water, vegetable broth or chicken broth
  • 1/4 cup + 2 tablespoons creamy peanut butter
  • 1/2 teaspoon kosher salt or to taste
  • 3 cups cooked brown rice



  1. Heat oil in a Dutch oven over medium-high heat. Sauté onion for 5 minutes.
  2. Add sweet potato, potatoes, carrots and greens, one at a time. Sauté each for 30 seconds before adding the next.
  3. Add cayenne, crushed tomatoes and 1 cup water. Simmer until vegetables are tender, adding more water if necessary.
  4. In a small bowl mix peanut butter and a small amount of broth from the saucepan until smooth.
  5. Add peanut butter mixture to the saucepan and stir well. Continue cooking another 10 minutes.
  6. Taste for seasoning adding salt if needed.
  7. Serve over cooked brown rice.


Serves 6


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amount per Serving  
Calories: 314 Calories from Fat trace
Calories from Fat: trace  
  % Daily Value *
Total Fat: 12 g 18%
Saturated Fat: 2 g 11%
Cholesterol: 0 mg 0%
Sodium: 339 mg 14%
Total Carbohydrate: 46 g 15%
Dietary Fiber: 7 g 28%
Protein: 10 g  
Vitamin A 362%
Vitamin C 51%
Calcium 10%
Iron 17%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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