Christmas Sweet Potato and Pumpkin Stew

Recipe from Lily Moore
Christmas Sweet Potato and Pumpkin Stew
Cooking time: 20 min
Servings 6
This vegetable stew is a warm dish paired with crispy fried tofu cubes and delicious quinoa. Perfect for a cold and festive evening!


  • Sweet potato
    2 pcs.
  • Hokkaido pumpkin
    17,6 oz.
  • Tofu
    14,1 oz.
  • Coconut milk
    21,1 fl. oz.
  • Onion
    1 pc.
  • Salt
    2 tsp.
  • Black pepper
    0,5 tsp.
  • Cornstarch
    1 tsp.
  • Coconut oil
    2 tbsp.
  • Cinnamon
    0,3 tsp.
  • White quinoa
    14,1 oz.
  • Vegetable broth
    28,2 fl. oz.
  • Radish sprouts
    1 can

Nutrition facts per serving

  • Calories

    851 kcal

  • Protein

    25 g

  • Fat

    37 g

  • Carbohydrates

    104 g


  • Cut the tofu into medium-sized cubes, put in a bowl, season with salt and set aside for at least 15 minutes. Meanwhile, peel and finely chop the onion, coarsely chop the sweet potato and pumpkin. Soak the washed quinoa in water for 10 minutes.

  • Heat the coconut oil in a saucepan and fry the diced onion. When it becomes transparent, sprinkle with cinnamon. Now add the chopped potatoes and pumpkin and fry. Deglaze with the coconut milk and simmer for 15 minutes, add some salt and pepper.

  • Bring the vegetable broth to a boil and add the quinoa. Cook for 15 minutes. Leave to swell for 5 minutes without heat.

  • Now sprinkle the tofu cubes with starch and fry in a pan with coconut oil until crispy. Arrange the sweet potato and pumpkin stew with quinoa among the plates, garnish with radish sprouts and serve with crispy hot tofu cubes and quinoa.


  • Chili goes well with this dish.

Bon Appetit!

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