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Sweet Potato Millet Stew

This hearty gluten-free and veggie packed stew is sure to become a new favorite.  Easy to make, 10 ingredients, and delicious!

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Rachel Leonard



  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 1 jalapeno finely chopped (if you want it less spicy, remove the seeds)
  • 1 Tbsp chili powder
  • 1 red bell pepper seeded & diced
  • 1 large sweet potato peeled & diced
  • 1 c. millet rinsed
  • 1 14 oz can diced tomatoes
  • 1 14 oz can kidney beans drained & rinsed
  • 4 c. vegetable stock

Optional Toppings

  • almond butter
  • cashew butter
  • scallions


  1. In a large sauce-pot over medium high heat, sauté the onions with a splash of vegetable broth until slightly translucent, about 2 minutes. Add the garlic and jalapenos and sauté for another minute. Adding a splash of broth if the pan is getting dry.  

  2. Add the chili powder and bell peppers and stir to coat the spices. Add the potatoes, millet, tomatoes, beans, and vegetable broth and stir. Bring to a boil, then lower heat and simmer for 25-30 minutes. Season with salt and freshly cracked black pepper to taste. 

  3. Ladle stew into bowls and top with creamy almond butter and fresh scallions (optional)

Recipe Notes

*The stew with absorb all the flavors the more it sits, and the millet will also absorb the liquid.  When you reheat the stew, you might need to add a little broth or water to thin it out. 

*This will keep in the fridge for 4 days or in the freezer for a month.