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Spiced Sweet Potato and Black Bean Stew

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A hearty and flavorful plant-based stew featuring sweet potatoes, black beans, and warm spices, perfect for a cozy weeknight meal. This recipe is vegan, gluten-free, and packed with nutrients. Pair it with crusty bread or enjoy as is!

Ingredients

Scale
  • 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

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, cooking for another 5 minutes.
  • Stir in the chili powder, cumin, smoked paprika, and cayenne (if using). 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 to taste. Garnish with fresh cilantro and serve warm.

Notes

  • For a creamier texture, blend a portion of the stew using an immersion blender before serving.
  • Adjust the cayenne pepper for your preferred level of spiciness.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://grandmarecipesflash.com/spiced-sweet-potato-and-black-bean-stew/