Description
A warming, flavor-packed stew filled with roasted vegetables, creamy coconut milk, and a touch of heat from sambal oelek. The miso adds rich umami, while lime at the end brings brightness. It’s plant-based comfort food with a global twist.
Ingredients
2 small sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
2 small Gala apples, peeled and cut into 1-inch chunks (about 2 heaping cups)
2 small leeks, white and light green parts only, halved lengthwise, sliced and rinsed (about 2 cups)
2 pints cherry tomatoes (about 4 cups)
4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
6 medium scallions, cut into 1-inch pieces (about 2 cups)
4 tbsp thinly sliced fresh ginger
12 large garlic cloves, smashed
4 tbsp extra-virgin olive oil
4 tsp ground coriander
8 cups unsalted vegetable broth or no-chicken broth
2 (15-oz) cans no-salt-added chickpeas or white beans, rinsed
3 tbsp white miso
4 tsp sambal oelek (adjust to taste)
2 (14-oz) cans coconut milk
3 tbsp aged sherry vinegar
1 tsp cracked black pepper
1 tsp salt
Lime wedges, for serving (optional)
Instructions
Roast the veggies: Preheat oven to 425°F (220°C). Toss sweet potatoes, apples, leeks, cherry tomatoes, carrots, scallions, ginger, and garlic with olive oil, coriander, salt, and pepper. Roast on lined baking sheets for 25–30 minutes, until golden and tender.
Simmer the stew: Transfer roasted veggies to a large pot. Add broth, chickpeas, coconut milk, miso, sambal oelek, and vinegar. Bring to a gentle simmer over medium heat and cook for 15–20 minutes to blend flavors.
Adjust seasoning: Taste and adjust salt, heat, or acidity if needed.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dinner
Nutrition
- Calories: 420
- Sugar: 10g
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g