This stew is the perfect staple for chilly weather.

Sweet Potato Quinoa Stew with White Beans and Spinach

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Serves: 4-6


  • 1 TBS coconut oil
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
  • 1 heaping tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1 15 oz can full fat coconut milk
  • 1 1/2 cups cooked navy beans (or any white bean of your choice) if canned rinsed and drained
  • 1/2 cup dry quinoa
  • 4 cups spinach
  • 6-8 cups low sodium vegetable stock
  • Crushed red pepper flakes
  • Salt and pepper to taste


  1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
  2. Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
  3. Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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