Bright, belly-warming, and incredibly nourishing, Spiced Sweet Potato and Black Bean Stew is one of those rare dinner miracles that tastes like it simmered all day, yet comes together in less than an hour. This isn’t just a stew; it’s a bold, cozy bowl packed with Southwestern-inspired spices, perfectly tender sweet potatoes, hearty black beans, and pops of vibrant color from tomatoes and greens. Whether you’re cooking for a crowd or meal prepping for the week, the unique flavors and comforting textures of this stew will have everyone asking for seconds.
Ingredients You’ll Need
The magic of Spiced Sweet Potato and Black Bean Stew is that it uses pantry staples and a handful of fresh produce, transforming them into something that feels special. Each ingredient plays a role in adding depth, creaminess, spice, and a hint of tang, so don’t skip the details!
- Olive oil: Gives the base of the stew a silky richness and helps build flavor as you sauté your aromatics.
- Onion (diced): Essential for sweet, savory undertones that meld beautifully with the spices.
- Garlic (minced): Adds a punch of fragrant warmth—don’t be shy, the more the merrier!
- Tomato paste: Concentrates tomato flavor and deepens the color of the broth.
- Chili powder: The power player for smoky, robust flavor that defines the stew’s Southwestern character.
- Ground cumin: Brings an earthy aroma that rounds out the spice blend beautifully.
- Smoked paprika: Provides a subtle smoky layer that makes each spoonful extra cozy.
- Cayenne pepper (optional): For those who like a gentle kick at the finish—adjust to taste!
- Sweet potatoes (peeled and diced): The star, giving the stew natural sweetness, color, and heartiness.
- Black beans (drained and rinsed): Offer satisfying protein and creamy texture.
- Diced tomatoes (with juices): Adds tang and a touch of acidity for balance.
- Vegetable broth: The foundation for a flavorful, comforting broth (choose low-sodium if preferred!).
- Salt and black pepper: Simple but essential for bringing all the flavors into harmony.
- Kale or spinach (optional): Toss in for extra veggie goodness and a gorgeous splash of green.
- Lime juice: A finishing squeeze that brightens every bite.
- Fresh cilantro for garnish (optional): For freshness, color, and a final pop of flavor.
How to Make Spiced Sweet Potato and Black Bean Stew
Step 1: Sauté the Aromatics
Heat your olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add your diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is beautifully soft and translucent. This gentle sauté creates a sweet, savory base that supports all the bold spices to come.
Step 2: Toast the Spices
Add the minced garlic to the pot, followed closely by the tomato paste, chili powder, cumin, smoked paprika, and a pinch of cayenne if you’re feeling spicy. Give everything a good stir and let it cook for about 1 to 2 minutes. This step is key—the heat will awaken the flavors, turning your kitchen into a Southwestern spice haven!
Step 3: Simmer the Core Ingredients
Now bring in the sweet potatoes, black beans, diced tomatoes (with their juices), and vegetable broth. Sprinkle in the salt and black pepper. Stir well to combine, making sure those spices are distributed throughout the pot. Increase the heat to bring the stew up to a boil, then reduce to a simmer. Cover and let everything gently bubble away for 20 to 25 minutes, or until your sweet potatoes are tender and easy to pierce with a fork.
Step 4: Finish with Greens
If you’re adding kale or spinach, now’s the time! Stir in your greens and let the stew simmer uncovered for another 3 to 5 minutes—just until the greens are wilted and bright. This step adds color, nutrients, and a fresh earthy bite that perfectly complements the beans and potatoes.
Step 5: Brighten and Serve
Take your pot off the heat and squeeze in the juice from half a lime. This tiny splash of citrus does wonders to lift all the flavors! Ladle the Spiced Sweet Potato and Black Bean Stew into bowls, then sprinkle with fresh cilantro if you want to go all in on color and zing. Dig in while it’s warm!
How to Serve Spiced Sweet Potato and Black Bean Stew
Garnishes
The garnish possibilities are endless here! A few fresh cilantro leaves, a dollop of dairy-free sour cream, diced red onion, creamy avocado slices, or even a sprinkle of pepitas bring a burst of freshness and crunch to every bowl. Customize to your cravings or whatever you have on hand.
Side Dishes
This stew pairs beautifully with warm, crusty bread for dunking, fluffy cooked quinoa or brown rice, or even a handful of tortilla chips for some salty crunch. If you love a classic combo, serve alongside a simple green salad dressed with lime vinaigrette to balance the stew’s richness.
Creative Ways to Present
For parties or meal prep, try ladling Spiced Sweet Potato and Black Bean Stew into small mugs or ramekins for a charming, individual touch. Or serve it “bowl-style” over rice with all your favorite toppings buffet-style, letting guests create their own perfect meal. Leftovers can even be tucked into tortillas for hearty tacos or used as a filling for stuffed bell peppers.
Make Ahead and Storage
Storing Leftovers
Let any leftover Spiced Sweet Potato and Black Bean Stew cool to room temperature, then transfer it to an airtight container. Refrigerated, it will keep its flavor and texture for up to five days, making it a fantastic option for easy grab-and-go lunches or dinners.
Freezing
This stew is freezer-friendly! After cooling, portion it into freezer-safe containers (leaving some space at the top for expansion). It’ll stay delicious for up to three months. Thaw overnight in the fridge whenever you’re craving a wholesome, homemade meal in a flash.
Reheating
To reheat, simply transfer the desired amount to a saucepan and warm gently over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2 to 3 minutes, stirring halfway. If the stew thickens after storing, add a splash of water or broth to loosen it up.
FAQs
Can I make Spiced Sweet Potato and Black Bean Stew in a slow cooker?
Absolutely! Sauté the onion, garlic, and spices as directed, then transfer everything (except the greens, lime, and cilantro) to your slow cooker. Cook on low for 6 to 8 hours or high for about 4 hours. Stir in your greens and lime juice right before serving.
What if I don’t have smoked paprika?
No problem—regular paprika will also add nice color and a mellow sweetness. If you’re after that classic smoky undertone, a tiny pinch of chipotle powder or even a splash of liquid smoke can fill in.
Can I make this stew spicier or milder?
Easily! For a spicier version, amp up the cayenne or toss in a diced jalapeño with the onions. If you’re sensitive to spice or cooking for kids, simply omit the cayenne and be light with the chili powder.
Is it possible to add other vegetables?
Definitely. Chopped bell peppers, corn kernels, or even zucchini blend right in for extra color and nutrition. Just add them with the sweet potatoes so they cook through perfectly.
Will the recipe double well for a crowd?
Yes, the Spiced Sweet Potato and Black Bean Stew is an ideal make-ahead dish for feeding a group. Just double all the ingredients, use your largest pot, and allow a few extra minutes for simmering to ensure everything is tender and flavorful.
Final Thoughts
There’s a reason Spiced Sweet Potato and Black Bean Stew has become a staple in so many kitchens: it’s vibrant, comforting, endlessly adaptable, and downright delicious. If you’re looking for a weeknight dinner guaranteed to please everyone at the table, this stew is your answer. Give it a try—you might just discover your new favorite meal!
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Spiced Sweet Potato and Black Bean Stew Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A comforting and flavorful Spiced Sweet Potato and Black Bean Stew that is hearty, vegan, and perfect for a cozy meal. This stew is packed with sweet potatoes, black beans, and a blend of spices, offering a satisfying and nutritious dining experience.
Ingredients
Main Stew:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 medium sweet potatoes (peeled and diced)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can diced tomatoes (with juices)
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Additions:
- 2 cups chopped kale or spinach
- juice of 1/2 lime
- fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion until soft. Add garlic, tomato paste, and spices; cook until fragrant.
- Add Ingredients: Stir in sweet potatoes, black beans, tomatoes, broth, salt, and pepper. Combine well.
- Cook Stew: Bring to a boil, then simmer covered for 20–25 minutes until sweet potatoes are tender.
- Finish: Add kale/spinach, simmer for 3–5 minutes. Finish with lime juice, cilantro garnish. Serve hot.
Notes
- This stew is naturally vegan and great for meal prep.
- Enhance the meal by adding cooked quinoa or brown rice.
- Adjust spiciness according to preference.
- Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Southwestern, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 9g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
