Spicy Sweet Potato and Black Bean Stew
There’s something inherently soothing about a big, warm bowl of stew, and this Spicy Sweet Potato and Black Bean Stew takes that comfort up a notch. Brimming with nutrient-dense sweet potatoes, protein-rich black beans and an array of warming spices.
This recipe is as delicious as it is good for you. Whether you need a quick weekday dinner, a meal-prep solution or something to please a crowd, this recipe will have you returning for seconds.
Lets learn what you’ll love about it and how to make it, as well as some advice to take your stew-making to the next level!
Why You’ll Love This Recipe
- Healthy and Wholesome: It is rich in fiber and packed with vitamins, prepared with real, unprocessed ingredients.
- Diet-friendly: Vegan, vegetarian, dairy-free, gluten-free — this recipe checks all those boxes.
- Quick and Easy: Prep time comes in at 15 minutes, and while the stew simmers, you can prop your feet up and chill.
- Budget-Friendly: The sweet potatoes, the black beans and pantry staples make this an affordable but filling option.
Crowd-pleaser: Its comforting flavours make it a winner for family dinners, meal prep, or potlucks.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Here’s what you’ll need to make this delicious stew:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 2 cups vegetable broth
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to preference)
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Begin by preparing all your ingredients, dicing the vegetables, draining the beans, measuring out the spices, so that everything is ready to go into the pot.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes or until translucent. Add the minced garlic and cook 1 more minute or until fragrant.
Add the cubed sweet potatoes, red bell pepper, cumin, smoked paprika, chili powder and ground coriander. “Give it a good stir so the spices coat the vegetables, and sauté for 2–3 minutes to bloom the flavors.
Add the vegetable broth, diced tomatoes (with their liquid), and black beans. Add the mixture and bring to a boil, then lower the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally. The sweet potatoes should be cooked through and the stew thickened slightly.
Stir in the lime juice, and salt and pepper to taste. Stir well.
Serve the stew over hot, garnished with fresh cilantro, if desired.
Notes
How to Serve Sweet Potato and Black Bean Stew
- Serve it with crusty bread or cornbread, and you have a satisfying meal.
- Serve it over steamed rice or quinoa for texture and heartiness; spoon it over steamed rice or quinoa for even more texture and heartiness.
- Top with a dollop of vegan sour cream or yogurt for creaminess.
- Serve it with a simple side salad or some roasted veggies and you have a meal.
Nutrition Information (Per Serving)
- Calories: 250
- Carbs: 40g
- Fiber: 10g
- Protein: 8g
- Fat: 6g
- Vitamin A: 300% of Daily Value
- Vitamin C: 35% of Daily Value
- Iron: 15% of Daily Value
Note: Nutrition values are approximate. Adjust based on portion sizes and specific ingredients used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: one-pot stovetop
- Cuisine: American
Frequently Asked Questions (FAQs)
1. Can I make this in ahead of time?
Absolutely! This stew stores beautifully. The flavours intensify as it rests, so it’s even better the day after.
2. How should I store and reheat leftovers?
Refrigerate the stew in an airtight container for 5 days. To reheat, make it hot on the stovetop on medium heat or microwave it until hot through the center.
3. Can I freeze this stew?
Yes! Cool the stew completely, then transfer to a freezer-safe container. It will last in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
4. What else can I top them with?
Add sliced avocado, hot sauce, toasted pumpkin seeds or shredded vegan cheese to your stew to make variations.
5. Can I use other beans?
Of course! Though black beans have a classic flavor, kidney beans, pinto beans and even chickpeas can also make great substitutes.
Warm Up Your Week with This Stew!
This Sweet Potato and Black Bean Stew is less a recipe than a celebration of simple, healthy, flavourful cooking. Great for meal prep or just when you need something fast on a weeknight, it’s one you’ll make a regular kitchen proposition.
Now that you know how to do it, you should try it out yourself! Now you know what to gather, pull out your best pot, and begin cooking. Don’t forget to show us those stew masterpieces! Give us a tag