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
Scale
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
