Warm up with a bowl of Spicy Black Bean and Sweet Potato Stew! This hearty, plant-based stew is packed with fiber, protein, and bold, smoky flavors. The natural sweetness of the sweet potatoes perfectly balances the heat of the spices, making it a cozy and satisfying meal for any season.
Why You’ll Love This Recipe
- Bold, smoky flavors with a hint of sweetness.
- High in fiber and plant-based protein.
- Perfect for meal prep—flavors get even better the next day.
- Simple ingredients and easy one-pot cooking.
Background Information
Black beans and sweet potatoes are a classic combination in many cuisines, from Latin American dishes to Southern-inspired comfort food. The sweetness of the potatoes perfectly complements the earthiness of black beans, while warming spices like cumin and smoked paprika add depth and heat. This stew is an excellent option for a filling, nutritious dinner.
Cooking Tips
- Roast the sweet potatoes before adding them for extra flavor.
- Use canned black beans for convenience, or cook dried beans if you have time.
- Adjust the heat level with cayenne pepper or fresh jalapeños based on your preference.
Fun Additions or Variations
- Stir in chopped kale or spinach for extra greens.
- Top with avocado, fresh cilantro, and a squeeze of lime.
- Add a handful of quinoa or brown rice for an even heartier stew.
Spicy Black Bean and Sweet Potato Stew
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and diced
- 2 cans 15 oz each black beans (rinsed and drained)
- 1 can 15 oz diced tomatoes (with juice)
- 3 cups vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional for extra heat
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
Add Sweet Potatoes and Spices:
- Add the diced sweet potatoes to the pot and sprinkle with chili powder, cumin, smoked paprika, and cayenne pepper.
- Stir well to coat the potatoes with the spices.
Simmer the Stew:
- Pour in the diced tomatoes (with their juice) and vegetable broth.
- Stir in the black beans and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until the sweet potatoes are tender and the flavors have melded.
Finish and Serve:
- Stir in the lime juice and adjust salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and optional avocado slices.
Notes
- For thicker stew, mash some of the sweet potatoes and beans with a potato masher.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Pair with crusty bread or rice for a heartier meal.
Related Recipes
Warm up with this Spicy Black Bean and Sweet Potato Stew—a perfect balance of smoky, spicy, and sweet! Let us know in the comments how you customize yours or tag us on social media. 🌶️🍠🖤
