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.

Spicy Sweet Potato and Black Bean Stew

Ingredients

Scale

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)

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Instructions

Step 1: Prep Your Ingredients

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.

Step 2: Sauté the Aromatics

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.

Step 3: Sweet Potatoes & Spices

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.

Step 4: Build the Stew

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.

Step 5: Final Touches

Stir in the lime juice, and salt and pepper to taste. Stir well.

Step 6: Serve and Enjoy

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.

Author: Susan M
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Snacks
Method: one-pot stovetop
Cuisine: American