Heat the oil in a large pan on medium heat. Add the onion and carrot and stir occasionally for 4-5 minutes or until starting to soften.
Next, add the chopped garlic and sweet potato cubes and cook for a few minutes. Season with salt and pepper.
After a few minutes, stir in the tomato puree and tinned tomatoes. Break up the tomatoes well using a spoon, then add the vegan stock, smoked paprika, dried thyme, chilli powder, bay leaves, and quinoa. Stir well and bring to a gentle simmer, then cover with a lid and cook on a low heat for 20 minutes.
After 20 minutes, stir in the broccoli pieces and grated lime zest. Cook for a further 5-10 minutes or until the sweet potato is cooked through, the quinoa is tender, and the broccoli has softened slightly. Once cooked, the stew should be fairly thick but not dry. If it looks too dry at any point, add extra stock.
Adjust the seasoning and serve with a squeeze of lime juice. Other serving suggestions include chopped fresh parsley, toasted almond flakes, or a drizzle of your favourite hot sauce.
