Sweet Potato, Kale, and White Bean Stew


Sweet Potato, Kale, and White Bean Stew

NUTRITIONALS PER SERVING: 547 Calories; 21g Fat; 84g Carbs; 27g Fiber; 12g Sugar; 18g Protein
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 Servings


  • 1 tbsp olive oil
  • 2 cups sweet potatoes, peeled and cut into 1⁄4-inch pieces
  • 1/2 cup celery, cut into 1⁄4-inch pieces
  • 1/2 cup chopped yellow onion
  • 2 1/2 cups low-sodium vegetable broth
  • 2 cups finely chopped kale, stems removed
  • 1 (15.5-ounce) can can cannellini beans, drained and rinsed
  • 2 tsp minced fresh sage
  • 2 tsp minced garlic
  • 1/4 tsp black pepper
  • 1 avocado, pitted, peeled, and chopped


  • Heat olive oil in a sauce pot over medium-high heat. Add sweet potatoes, celery, and onion to the pot and sauté for 5 minutes, just until onions are translucent.
  • Reduce heat to medium and stir in vegetable broth, kale, cannellini beans, sage, garlic, and pepper. Let cook, stirring occasionally, for 20 minutes, or until sweet potatoes are tender.
  • Serve topped with chopped avocado.


Canned garbanzo beans (drained and rinsed) can be substituted for the cannellini beans.

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