Description
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
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 9g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg