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Black Bean and Sweet Potato Stew

Spicy Black Bean and Sweet Potato Stew

A hearty, vegan stew with sweet potatoes, black beans, and a smoky, spicy flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic
  • 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

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon

Method
 

Sauté the Aromatics:
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté for 3-4 minutes until softened.
  3. Stir in minced garlic and cook for another minute until fragrant.
Add Sweet Potatoes and Spices:
  1. Add the diced sweet potatoes to the pot and sprinkle with chili powder, cumin, smoked paprika, and cayenne pepper.
  2. Stir well to coat the potatoes with the spices.
Simmer the Stew:
  1. Pour in the diced tomatoes (with their juice) and vegetable broth.
  2. Stir in the black beans and bring the mixture to a boil.
  3. 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:
  1. Stir in the lime juice and adjust salt and pepper to taste.
  2. 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.