Vegan Tex-Mex Sweet Potato Stew
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Vegan Tex-Mex Sweet Potato Stew

Vegan Tex-Mex Sweet Potato Stew

with Green Beans, Lime Pepita Rice & Cilantro

This warming, spicy-sweet vegan dinner idea comes together in one loaded pot. After browning sweet potatoes, onion, and garlic, you’ll add cilantro and our slightly sweet, slightly spicy Tex-Mex paste and simmer until tender. Next you’ll stir in roasted green beans, ladle the stew beside fluffy lime-scented rice studded with crisp roasted pumpkin seeds, and finish with a sprinkle of cilantro and bright squeeze of lime.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes


serving amount

6 ounce

Green Beans

2 clove


2 unit

Sweet Potatoes

1 unit

Yellow Onion

¼ ounce


1 unit


½ cup

Jasmine Rice

½ ounce


1 unit

Tex-Mex Paste

2 unit

Mushroom Stock Concentrate

1 unit

Tomato Paste

1 teaspoon

Ancho Chili Powder

Not included in your delivery



1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

¼ teaspoon



Nutrition Values

/ per serving
Calories590 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate104 g
Sugar18 g
Dietary Fiber10 g
Protein12 g
Cholesterol0 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Medium Pot



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and cut green beans into 2-inch pieces. Peel and mince or grate garlic. Peel and dice sweet potatoes into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.

Roast Green Beans

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.

Cook Rice

• Meanwhile, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Start Stew

• While rice cooks, heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add sweet potatoes, onion, and remaining garlic; cook, stirring occasionally, until onion is browned and softened, 5-7 minutes.

Roast Pepitas

• Meanwhile, spread pepitas across a second baking sheet. Roast on middle rack until browned and fragrant, 5 minutes. (TIP: Watch the pepitas closely; they can burn easily!) Transfer pepitas to a plate.

Finish Stew

• To pot with sweet potato mixture, stir in Tex-Mex paste, stock concentrates, tomato paste, half the chili powder, half the cilantro, 1½ cups water, and ¼ tsp sugar. (For 4 servings, use all the chili powder, 3 cups water, and ½ tsp sugar.) • Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until sweet potatoes are tender, 10-12 minutes. Remove from heat. • Stir in roasted green beans.

Finish & Serve

• Fluff rice with a fork; stir in roasted pepitas, a drizzle of olive oil, and as much lime zest as you like. Taste and season with salt and pepper if needed. • Divide rice and sweet potato stew between bowls in separate sections; garnish stew with remaining cilantro. Serve with lime wedges on the side.

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