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Unleash the versatility of sweet potatoes with our amazing vegan recipes! From savory bowls to sweet treats, discover delicious dishes packed with flavor, nutrients, and visual appeal.

Vegan sweet potato recipes
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The sweet potato, with its vibrant orange flesh and earthy sweetness, is one of our favorite ingredients because it’s just so versatile. It’s more than just a side dish: you can transform it into hearty plant-based meals! Here are our top vegan sweet potato recipes, exploring creative and delicious ways to incorporate this nutritional powerhouse into your plant-based diet. From hearty curries and stews to creamy soups and even decadent desserts, there’s a recipe for every occasion. Ready to get started?

And now…our top vegan sweet potato recipes!

More vegan recipes

Love eating vegan or plant-based? There are so many delicious ways to do it. Here are a few more vegan recipes collections to review:

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Sweet Potato Chickpea Curry

20 Vegan Sweet Potato Recipes


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minute
  • Total Time: 35 minutes
  • Yield: 4 1x
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Description

Unleash the versatility of sweet potatoes with our amazing vegan recipes! From savory bowls to sweet treats, discover delicious dishes packed with flavor, nutrients, and visual appeal.


Ingredients

Scale
  • 1 yellow onion, diced
  • 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced into thin strips
  • 2 tablespoons olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can full fat coconut milk
  • 3 tablespoons Thai red curry paste (we like Thai Kitchen brand)*
  • 1 tablespoon peanut butter
  • 1 ½ teaspoons kosher salt
  • 4 cups baby spinach or chopped spinach
  • ½ tablespoon lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: jasmine rice or basmati rice

Instructions

  1. If serving with rice, start the jasmine rice or basmati rice.
  2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Notes

*The heat level for red curry pastes varies based on the brand. The brand we like, Thai Kitchen, is very mild. Taste your curry paste beforehand and add a little less if you’re worried about the heat level.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Curry
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!