African Peanut Stew with Quinoa

Sweet potatoes and lots of veggies combine to make this thick vegetarian

  • Author: by Serena Ball, RD


  • 1 large sweet potato, peeled, diced in 1/2-inch
  • 2 medium potatoes, peeled, diced in 1/2-inch
  • 1/2 medium onion, chopped
  • 34 cloves garlic, minced
  • 1 28-oz. can diced tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon crushed red chili, or to taste
  • 1 teaspoon fresh grated ginger root
  • Salt and pepper
  • 1 1/2 cup frozen corn, thawed
  • 1 1/2 cup lentils, cooked
  • 1/2 cup creamy or crunchy peanut butter
  • Cooked quinoa or brown rice
  • Garnishes: Roasted peanuts, pickled peppers, and steamed baby spinach or kale (another trendy ingredient!)


  1. Stir together all ingredients through salt/pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 5-6 hours on high. Stir in corn and lentils, and let heat with cover off.
  2. Just before serving stew, stir in peanut butter. Serve over quinoa or rice with peanuts and pickled hot peppers, if desired