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Sweet Potato Coconut Stew with Lentils & Kale

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5 from 1 review

This vegan sweet potato coconut stew is comforting, hearty, and full of vibrant color. Tender lentils, wilted kale, and warming layers of flavor infused with Laila Ali Spice Blends create a deeply satisfying bowl, while toasted pumpkin seeds add the perfect touch of texture. Visually stunning and effortless to prepare—an impressive dish made simple.

Ingredients

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Stew:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 teaspoons GARLIC GODDESS SEASONING BLEND ADD TO CART or 2 garlic cloves, minced
  • 1 tablespoon SPICED BBQ SEASONING BLEND ADD TO CART
  • 1 tablespoon G.O.A.T. SEASONING BLEND ADD TO CART
  • 1 large sweet potato, peeled and cubed
  • 1 cup dried red lentils, rinsed
  • 1 can (14 ounces) full-fat coconut milk
  • 3 cups vegetable broth or water
  • SOULFUL SEASONING SALT ADD TO CART or salt, to taste (optional)
  • 3 cups chopped kale

Optional Brightness:

  • 1/4 teaspoon CITRUS N’ HERB SEASONING BLEND ADD TO CART
  • 2 teaspoons fresh lemon juice or lime juice

Garnish:

  • 1/2 cup toasted pumpkin seeds (pepitas)
  • Chopped fresh parsley (optional)
  • Sliced green onions (optional)
  • Coconut cream for drizzling (optional)

Instructions

  1. Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until softened. Stir in the Garlic Goddess Seasoning Blend (or garlic) and cook until fragrant.
  2. Add the Spiced BBQ Seasoning Blend and G.O.A.T. Seasoning Blend, stirring for about 30 seconds to release their aromas.
  3. Add the sweet potato, lentils, coconut milk, and broth. Stir well and bring to a gentle boil.
  4. Reduce the heat, cover, and simmer for 25–30 minutes, stirring occasionally, until the lentils soften and the sweet potatoes are tender. Add Soulful Seasoning Salt or salt only if needed.
  5. Stir in the chopped kale and let it wilt for a few minutes.
  6. For optional brightness, stir in the Citrus N’ Herb Seasoning Blend and/or fresh lemon or lime juice.
  7. Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until lightly golden and fragrant.
  8. Serve the stew topped with toasted pumpkin seeds, and add parsley, green onions, or a drizzle of coconut cream if desired.

Notes

  • Add 1 can of chickpeas, 1–2 cups cooked green or brown lentils, 8 ounces cubed tofu, or 8 ounces crumbled tempeh near the end of cooking.
  • For more texture, air-fry or roast tofu before adding it to the stew, or lightly sauté tempeh to mellow its natural bitterness.
  • For added creaminess, white beans (such as cannellini) blend seamlessly into the coconut base.

Find it online: https://lailaali.com/sweet-potato-coconut-stew-with-lentils-kale/