Vegan Quinoa Stew with Sweet Potato, Broccoli & Lime

This vegan quinoa stew combines delicious flavours for an ultra-healthy one-pot meal that's both gluten-free and nut-free.

Featuring tender quinoa, chunks of sweet potato, softened broccoli, and fragrant lime zest, the whole thing comes together at the end with a squeeze of fresh lime juice.

Blurring the lines between a thick soup and a stew, you can prepare this at the start of the week and use it up for healthy lunches or dinners. Either way, this is a great vegan quinoa recipe to have in your locker.

For more healthy one-pot meal ideas, see these recipes for vegan stovies (Scottish potato stew), jackfruit 'beef' stew, and sweet potato and black bean chilli.

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What is quinoa?

Quinoa – pronounced 'keen-wa' – is a plant grown for its small edible seeds. Although not technically a grain, it is cooked in a similar way to grains and is often classified as such.

You're likely to find quinoa in various colours, with the most common being white, red, and black (or a mix of these). A popular substitute for sides such as rice or couscous, it's great in salads, soups, or stews just like this one.

Where does quinoa come from?

Quinoa originated in South America, where it has been used for millennia to feed humans and livestock. To this day, Peru remains the top producer with over half of the world's volume.

Is quinoa healthy?

Quinoa is one of those ingredients that sits comfortably in the category of 'super foods'. Lower in fat than starchy grains, it is rich in plant-based protein, fibre, B vitamins, and other minerals such as iron and magnesium.

These little seeds are also a source of complete protein, meaning they contain all nine of the essential amino acids.

Is quinoa gluten-free?

Quinoa is naturally gluten-free. If you need to ensure that this recipe is 100% gluten-free, be sure to use a vegan stock that is certified or labelled as such.

How do you cook quinoa?

Usually, you would cook roughly one part quinoa in two parts water or stock until the liquid has been absorbed and the quinoa is fluffy.

In this recipe, you'll add more liquid than usual. This is to ensure that a) the other ingredients cook, and b) you have a stew or soup-like consistency rather than cooking away all of the stock.

How to make vegan quinoa stew with sweet potato, broccoli & lime

Heat the oil in a large pan on medium heat. Add the onion and carrot and stir occasionally for 4-5 minutes or until starting to soften.

Next, add the chopped garlic and sweet potato cubes and cook for a few minutes. Season with salt and pepper.

After a few minutes, stir in the tomato puree and tinned tomatoes and break up the tomatoes well using a spoon.

Next, add the vegan stock, smoked paprika, dried thyme, chilli powder, bay leaves, and quinoa. Stir well and bring to a gentle simmer, then cover with a lid and cook on a low heat for 20 minutes.

After 20 minutes, stir in the broccoli pieces and grated lime zest. Cook for a further 5-10 minutes or until the sweet potato is cooked through, the quinoa is tender, and the broccoli has softened slightly.

Once cooked, the stew should be fairly thick but not dry. If it looks too dry at any point, add extra stock. Adjust the seasoning and serve with a squeeze of lime juice.

Serving suggestions for quinoa stew

You can enjoy this dish as it is for a healthy meal, or alongside things like vegan sausages if you want to bulk it out.

In addition to the squeeze of lime juice, I like to serve this stew with chopped fresh parsley, toasted almond flakes, chunky guacamole, or a drizzle of hot sauce.

Recipe FAQ

Variations and tips for vegan quinoa stew

• Less sweet potato: While the sweet potato makes this a great one-pot meal, you could reduce the amounts and enjoy the stew with other sides such as boiled rice, Cajun-spiced potato wedges, baked potatoes, or creamy vegan mashed potatoes.
• Cauliflower: I've made this dish several times with cauliflower instead of broccoli with great results.
• Fresh chilli: If you don't have chilli powder, you can swap this out for one or two chopped fresh chillies of your choice.

How to store this stew

Refrigerate: Store this stew in the fridge in an airtight container for up to four days. You may want to add a splash of water when reheating in the microwave or in a pan on low heat.

Freeze: You can store this quinoa stew in the freezer in sealed containers or resealable bags for up to six months. Defrost before reheating in the microwave or in a pan with a splash of water.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Vegan Goulash (Hungarian Stew)
• Lemony Butter Bean Stew
• Sweet Potato and Lentil Curry
• Vegan One-Pot Pasta
• 15-Minute Chickpea Stew
• Spicy Tofu Jalfrezi
• Easy Vegan Chana Masala
• Jackfruit and Coconut Curry

You can also check out my full list of vegan main meals.

Full recipe