One Pan Sweet Potato & Quinoa Stew (Gluten Free, Vegan)

Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Yield: serves 4Category: Dinners
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This easy to make sweet potato and quinoa stew is a new favourite of mine and if you make it you will see why. It has a slightly spicy, smokey flavour thanks to the paprika and cayenne pepper which isn’t overpowering and instead adds a warmth to the recipe that makes it perfect for a cosy comforting dinner.

This is a really hearty dish that is perfect for any time of year but it definitely works best on those cold evenings when you need something to help warm you up. If desired you could use additional cayenne pepper in this recipe if you prefer spicier food. If you like this recipe, you may also like my Healthy Harissa Chickpea & Sweet Potatoes recipe which can be found here or my Chilli & Lime Sweet Potatoes.

I use adzuki beans in this recipe but I think black beans would work equally as well if they were all you had in. You could also add extra vegetables to this stew such as broccoli, cauliflower, etc in addition to the carrots if you had any that needed eating in order to avoid food waste. I haven’t tried it but you could probably even use white potato in this recipe as well as sweet if you wanted to.

Quinoa can have a bitter taste and, due to this, most of it needs soaking prior to use so ensure you follow the packet instructions and prepare it in advance. If you treat this as a full meal it will serve 3 – 4 people but, if preferred, you could serve this as a side along with other dishes. Serve this sweet potato and quinoa stew topped with freshly chopped coriander and parsley.

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  • 80g 1/4 cup + 2 tbsp soaked quinoa
  • 200ml 3/4 cup + 1 tbsp water
  • 1 x can chopped tomatoes
  • 1 x can adzuki beans
  • 2 medium sized sweet potatoes
  • 2 carrots
  • 1 onion
  • 2 cloves garlic
  • 1 stock cube
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper
  • pinch sea salt
  • pinch black pepper
  • splash olive oil
  • 1/2 handful fresh chopped herbs to serve (optional)


  1. Peel and finely slice the onion, carrot and garlic cloves and add to a large pan along with a generous splash of olive oil
  2. Once the onion and carrot have started to soften add the can of chopped tomatoes, water, quinoa and stock cube to the pan
  3. Stir well and add the drained adzuki beans and seasoning. Stir well and allow to cook over a moderate heat for a few minutes
  4. Peel the sweet potato and chop into bite sized pieces, add to the pan and stir well. Bring the liquid to a boil
  5. Once boiling, add the lid to the pan and reduce the heat. Simmer for 25 - 30 minutes, stirring ocassionally until the quinoa has cooked and the sweet potato pieces can be easily pierced with a fork
  6. Add chopped coriander and parsley to serve


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