A hearty and flavorful stew that brings together sweet potatoes, black beans, and a medley of warm spices for a comforting and nutritious meal. Perfect for chilly evenings or any time you crave a cozy, plant-based dish.
Why You’ll Love This Recipe
- Packed with wholesome, nutrient-dense ingredients.
- Easy to make in under an hour with simple pantry staples.
- Naturally vegan, gluten-free, and dairy-free.
- Versatile and customizable to suit your spice level and taste preferences.
- Great for meal prep and leftovers taste even better!
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 bell pepper, diced
- 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 1/2 cups canned diced tomatoes
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for spice)
- Salt and black pepper to taste
- Fresh cilantro, for garnish
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3-4 minutes until softened.
- Add the sweet potatoes and bell pepper, cooking for another 5 minutes.
- Stir in the chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute to toast the spices.
- Add the black beans, diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and black pepper. Garnish with fresh cilantro and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 250 kcal per serving
Variations
- Add protein: Incorporate tofu, tempeh, or cooked quinoa for additional protein.
- Boost the veggies: Include chopped zucchini, corn, or spinach for extra nutrients.
- Spice it up: Increase the cayenne pepper or add a chopped jalapeño for a spicier kick.
- Make it creamy: Stir in a splash of coconut milk or a dollop of vegan yogurt before serving.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This stew freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Reheat in a pot over low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if it thickens during storage.
FAQs
1. Can I use a different type of bean?
Yes, kidney beans, pinto beans, or chickpeas work well as substitutes.
2. Is this stew spicy?
The cayenne pepper adds a mild kick, but you can omit it for a milder version or increase it for more heat.
3. Can I make this stew in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
4. What can I serve with this stew?
It pairs well with rice, quinoa, crusty bread, or a side salad.
5. How do I make this stew thicker?
Mash some of the sweet potatoes with a fork or blend a portion of the stew with an immersion blender.
6. Can I use fresh tomatoes instead of canned?
Yes, use about 2-3 medium fresh tomatoes, diced. You may need to adjust the cooking time.
7. Can I prepare this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors meld.
8. How can I make this stew oil-free?
Sauté the onions and garlic in vegetable broth or water instead of olive oil.
9. What other garnishes work well?
Try avocado slices, lime wedges, or a dollop of vegan sour cream.
10. Can I double the recipe?
Yes, this recipe scales well. Use a larger pot and adjust cooking times slightly as needed.
Conclusion
Spiced Sweet Potato and Black Bean Stew is a wholesome, flavorful dish that’s perfect for weeknight dinners or meal prepping. With its hearty ingredients, warm spices, and endless customization options, it’s a go-to recipe for plant-based eating. Give it a try and enjoy a bowl of comfort that’s as nourishing as it is delicious!
Print
Spiced Sweet Potato and Black Bean Stew
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
A hearty, flavorful, and nutritious vegan stew combining tender sweet potatoes, protein-packed black beans, and warm spices. Perfect for a cozy, healthy meal.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 bell pepper, diced
- 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 1/2 cups canned diced tomatoes
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3-4 minutes until softened.
- Add the sweet potatoes and bell pepper to the pot, cooking for 5 minutes until slightly softened.
- Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute, stirring, to release the spices’ aroma.
- Add black beans, diced tomatoes, vegetable broth, and tomato paste. Mix well to combine.
- Bring the mixture to a boil, then reduce heat to low. Simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and black pepper. Garnish with fresh cilantro and serve warm.
Notes
- Adjust cayenne pepper for desired spice level.
- Serve with crusty bread or rice for a complete meal.
- For added creaminess, stir in a dollop of coconut milk before serving.
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