Vegan Kidney Bean Stew with Kale & Roasted Murasaki Sweet Potatoes
A hearty vegan bowl with smoky kidney bean and kale stew, roasted Murasaki sweet potatoes, rice, edamame, and creamy vegan yogurt dressing.
Ingredients
For the stew
- - 8 oz Trader Joe’s vegan chorizo
- - 1 tablespoon olive oil
- - 2 tablespoon tomato paste
- - 1 can 15 oz kidney beans, drained and rinsed
- - 3–4 cups torn kale
- - ½ cup water or vegetable broth
- - 1 teaspoon smoked paprika
- - ½ teaspoon garlic powder
- - ½ teaspoon dried oregano
- - ½ teaspoon cumin
- - Black pepper and salt to taste
For the sweet potatoes
- - 2 medium Murasaki sweet potatoes cubed
- - 1 tablespoon olive oil
- - ½ teaspoon smoked paprika
- - ½ teaspoon garlic powder
- - ¼ teaspoon cumin
- - Salt and pepper to taste
For the dressing
- - ½ cup plain unsweetened vegan yogurt
- - 1 tablespoon coconut aminos
- - 1 teaspoon sugar or maple syrup
- - 1 teaspoon mustard
- - 1–2 teaspoon water as needed
- - Black pepper to taste
For assembling
- - 3 cups cooked rice
- - 1 cup cooked shelled edamame
- - Fresh cilantro
Instructions
- Heat oven to 425°F (220°C). Bake whole Murasaki sweet potatoes and toss with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Roast the potatoes for 25–35 minutes, turning halfway, until tender and golden.
- Heat olive oil in a skillet. Add vegan chorizo and sauté, breaking it up. Add seasonings and herbs.
- Stir in tomato paste and cook briefly. Add kidney beans and water or broth. Simmer until flavorful and heated through.
- Fold in torn kale and cook until wilted. Whisk together vegan yogurt, coconut aminos, sugar, mustard, and enough water to make a pourable dressing.
- Assemble bowls with rice, kidney bean stew, roasted sweet potatoes, and edamame. Drizzle with dressing and garnish with cilantro.