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4 from 1 vote
Bowl of Sweet Potato Gumbo with Bottle of Hot Sauce in the Background
Sweet Potato Gumbo + Eat Clean Live Well Cookbook Review
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
This hearty and flavor-packed vegan gumbo is made with roasted sweet potato chunks and red beans, simmered in a Cajun spiced tomato broth.
Course: Soup
Cuisine: American
Servings: 8
Author: Terry Walters
Ingredients
  • 1 cup uncooked wild rice
  • 3 cups water
  • 3 cups peeled and cubed sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion chopped
  • 4 garlic cloves minced
  • 2 celery stalks chopped
  • 1 large green bell pepper chopped
  • 3 cups cooked kidney beans
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • teaspoon cayenne
  • 1 ½ cups diced tomatoes with their juices
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 4 cups vegetable stock
  • 2 bay leaves
  • 1 tablespoon arrowroot dissolved in 1 tablespoon water
  • 6-8 dashes hot sauce
  • ½ cup chopped scallions
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Place wild rice and water in pot or rice cooker. Bring to a boil, reduce heat and simmer covered until water is absorbed (about 40 minutes). Remove from heat and set aside to cool slightly. Fluff with wooden spoon when cool.
  3. Meanwhile, place sweet potatoes in bowl, drizzle with 1 tablespoon olive oil and spread in single layer on prepared baking sheet. Roast 20 minutes or until caramelized and soft (time will vary depending on size of cubes). Remove from oven and set aside.
  4. In large Dutch oven over high heat, brown onion, garlic, celery and bell pepper in remaining tablespoon olive oil until soft (3 minutes). Reduce heat to medium, add kidney beans, thyme, paprika, salt, pepper and cayenne and stir. Add tomatoes, tomato paste, vinegar and vegetable stock and stir to combine all ingredients. Submerge bay leaves and bring soup to boil. Reduce heat and simmer 30 minutes, stirring occasionally.
  5. Add roasted sweet potatoes to soup and stir in dissolved arrowroot. Simmer 2 minutes longer, then remove from heat. Discard bay leaves and season with hot sauce.
  6. Place a spoonful of rice in the center of each soup bowl, ladle gumbo around rice and serve topped with chopped scallions.