Kale & Sweet Potato Stew

Prep Time : 5 minutes

Cook Time : 30 minutes

Total Time: 35 minutes

It’s that time of year again, temperatures are dropping and we need a little more ‘heart’ to our meals.

I first cooked this absolute gem of a camping meal about a year ago, when winter chill was in the air and I was planning a weekend escape in the Blue Mountains.

This meal cook wonderfully on a fire in a ‘Dutch Camp Oven’ - if you have not yet bought yourself one, do so now. We recommend this little beaut


Olive Oil / Coconut Oil

1 Onion

1-2 Garlic cloves

1 Sweet Potato

2 cups of (hot water)

1-2 Stock cubes

1 can diced tomatoes

1 teaspoon salt

1 chickpeas drained (or try lentils!)

1 bunch of kale


  • Get your campfire happening

  • Heat some olive/coconut oil in your camp oven

  • Add your garlic and onion, and leave to brown.

  • Add the sweet potato, water, stock, tomatoes and salt.

  • Stir baby stir.

  • Simmer, uncovered until the sweet potatoes are tender (approx 20mins)

  • Once the sweet potatoes are soft, add chickpeas and the kale.

  • Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.