Slow Cooker ~ White Bean & Sweet Potato Stew with Greens

plant based dark greens leafy kale beans and sweet potatoes collard greens full vegan meal slow cooker crock pot


~ 1 tbsp olive oil
~ 1 medium sized yellow onion, chopped
~ 1 small red bell pepper, seeded & chopped
~ 2 garlic cloves, minced
~ 1 lb. sweet potatoes, washed & cut into 1 inch chunks
~ 1 fresh hot chile, seeded & minced
~ 1 tsp peeled & grated fresh ginger
~ 1 4.5 oz can organic diced tomatoes with their juices
~ 3 cups cooked cannellini beans
~ 1 tsp raw honey or pure maple syrup
~ ½ tsp ground allspice
~ ¼ tsp ground cumin
~ 2 bay leaves
~ 3 cups homemade or organic vegetable stock
~ 2 cups (I add much more!) chopped collard greens or kale, cooked in simmering water with sea salt until tender and drained
~salt & pepper to taste


~ heat the olive oil in a large skillet over medium heat. add the onion, bell pepper, and garlic. cover and cook until softened (about 5 minutes)
~ transfer the mixture to a 4-6 quart slow cooker. add the sweet potatoes, chile, ginger, tomatoes, beans, raw honey or maple syrup, allspice, cumin, bay leaves, and stock; season with salt & pepper, cover & cook on low for 4 – 6 hours
~ close to serving time, stir in the cooked collard greens
~ taste to adjust seasonings, remove bay leaves, and serve

(recipe adapted from Robin Robertson)