This Sweet Potato and Black Bean Stew is a hearty, comforting one-pot meal. It combines sweet potatoes, black beans, and warm spices for a nourishing and deeply satisfying dish. The recipe is naturally vegan, gluten-free, and perfect for cozy meals or easy meal prep.
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Why You’ll Love This Sweet Potato and Black Bean Stew
- One-pot wonder: Maximum flavor with minimal cleanup.
- Complex flavor: Warm, smoky spices create depth without heavy heat.
- Versatile & forgiving: Easy to customize with different veggies or greens.
- Meal prep superstar: Tastes even better the next day and freezes beautifully.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed pot is essential here.
Notes: The quality of your spices really makes a difference—if your cumin has been in the cupboard for years, it’s time for a refresh! Freshly opened spices will give your stew a much more vibrant and aromatic flavor. And don’t skip the lime juice at the end; that bright acidity is the secret weapon that brings the whole dish to life.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 6 g |
| Carbs: | 58 g |
| Fiber: | 15 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- What’s the deal with smoked paprika? This is the non-negotiable star of the spice blend. It provides a deep, smoky flavor that mimics the complexity you’d get from slow-cooking. Don’t substitute it with regular paprika, as you’ll lose that essential smoky character.
- Can I use different beans? Absolutely! Kidney beans or pinto beans would work wonderfully. The key is to use beans that hold their shape well during simmering. Chickpeas could also be a fun, hearty alternative.
- How big should I chop the sweet potatoes? Aim for ¾-inch to 1-inch cubes. If they’re too large, they’ll take forever to cook through. Too small, and they might disintegrate into the stew. Uniformity is your friend for even cooking.
- Is the cayenne pepper really optional? Yes, but it’s a great tool for customizing the heat level. The stew is wonderfully flavorful without it, but if you like a little kick, start with 1/4 teaspoon and add more at the end if you want.
How to Make Sweet Potato and Black Bean Stew
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium heat. Once the oil is shimmering, add the diced onion and red bell pepper. You’ll want to sauté these for about 5-7 minutes, until the onion becomes translucent and fragrant. The goal here is to soften them and build a sweet, savory base for the entire stew.
Step 2: Add the minced garlic, cumin, smoked paprika, chili powder, and optional cayenne to the pot. Stir constantly and cook for just one minute. You’ll notice an incredible aroma filling your kitchen—this is called “blooming” the spices. It wakes them up and deepens their flavor, which is a crucial step for a rich-tasting stew. Be careful not to burn the garlic!
Step 3: Now, add the cubed sweet potatoes to the pot. Give everything a good stir to coat the potatoes in the oil and spice mixture. Let them cook for about 2-3 minutes, just to let them start absorbing all those wonderful flavors. They’ll get a little brighter in color, which is a good sign.
Step 4: Pour in the crushed tomatoes and vegetable broth. Add the salt and black pepper. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Bring the stew to a lively boil.
Step 5: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. The sweet potatoes should be tender enough to easily pierce with a fork, but not so soft that they’re falling apart. You’ll notice the broth will have thickened slightly.
Step 6: Stir in the rinsed and drained black beans. Let the stew continue to simmer, uncovered, for another 5-10 minutes. This allows the beans to heat through and the stew to thicken to your desired consistency. If you like it thicker, let it simmer a bit longer.
Step 7: Turn off the heat. This is the most important step for the final flavor: stir in the fresh lime juice. Taste the stew and adjust the seasoning, adding more salt or pepper if needed. The lime juice brightens everything up and balances the richness perfectly.
Step 8: Ladle the stew into bowls and garnish generously with the chopped fresh cilantro. The fresh, herbal note from the cilantro is the perfect finishing touch against the smoky, hearty stew.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- A slice of crusty, buttered bread or cornbread — It’s perfect for sopping up every last bit of the delicious, tomatoey broth. The slight sweetness of cornbread is a particularly lovely match for the sweet potatoes.
- A simple, crisp green salad with a lime vinaigrette — The freshness and acidity of the salad provide a wonderful contrast to the warm, hearty stew, making the meal feel balanced and complete.
- A scoop of fluffy coconut rice or quinoa — Serving the stew over a grain turns it into an even more substantial meal and adds a lovely, neutral base that soaks up the flavors beautifully.
Drinks
- A crisp, citrusy lager or a pale ale — The beer’s carbonation and hop bitterness cut through the stew’s richness beautifully, while the citrus notes complement the lime.
- A glass of chilled, dry rosé — Its bright berry flavors and crisp finish are a surprisingly fantastic pairing that lightens up the whole dish.
- A sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are all you need to cleanse the palate between spoonfuls.
Something Sweet
- Mango sorbet or a fruit popsicle — The cold, fruity sweetness is a refreshing and light way to end the meal, especially after the warm, spiced stew.
- A square of dark chocolate with sea salt — A little bite of rich, bittersweet chocolate provides a simple, elegant, and satisfying finish that doesn’t feel too heavy.
- Churros with a chocolate dipping sauce — If you’re feeling indulgent, the cinnamon-sugar coating on the churros echoes the warm spices in the stew for a truly decadent end.
Top Mistakes to Avoid
- Mistake: Not blooming the spices. If you just dump the spices in with the liquid, you’ll miss out on a huge depth of flavor. Taking that one minute to toast them in the oil is a game-changer.
- Mistake: Overcooking the sweet potatoes. You want them tender, but you don’t want them to turn to complete mush. Start checking them at the 20-minute mark. They should be soft but still hold their shape.
- Mistake: Skipping the acid at the end. Forgetting the lime juice is like forgetting to add salt. The stew will taste flat and one-dimensional. The acid is crucial for balancing the sweetness and smokiness.
- Mistake: Using old, dull spices. Ground spices lose their potency over time. If yours don’t smell like much when you open the jar, they won’t taste like much in your stew. It’s worth buying new ones for this recipe.
Expert Tips
- Tip: For a richer, deeper flavor, try stirring in a tablespoon of tomato paste when you’re sautéing the onions and peppers. Let it cook for a minute until it darkens slightly—this adds a wonderful savory undertone.
- Tip: If you have an immersion blender, you can blend a small portion of the stew right in the pot to thicken the broth naturally. Just pulse it a few times before adding the black beans for a creamier texture without any cream.
- Tip: Want to add greens? Stir in 2-3 large handfuls of chopped kale or spinach during the last 5 minutes of cooking. They’ll wilt perfectly into the stew and add a lovely pop of color and nutrients.
- Tip: For a touch of smoky heat, add a minced chipotle pepper in adobo sauce along with the other spices. Start with half a pepper—it’s potent, but it adds an incredible, complex smokiness.
FAQs
Can I make this stew in a slow cooker?
Absolutely! It’s very adaptable. Sauté the onions, pepper, and spices in a skillet first (this step is important for flavor), then transfer everything except the lime juice and cilantro to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender. Stir in the lime juice and cilantro just before serving.
How long will leftovers last in the fridge?
This stew keeps wonderfully. Store it in an airtight container in the refrigerator for up to 5 days. You’ll find the flavors get even better as they sit. Just give it a good stir when you reheat it, and you may want to add a tiny splash of water or broth if it has thickened up too much.
Can I freeze this stew?
Yes, it freezes like a dream! Let the stew cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat it gently on the stove, adding a little liquid if needed.
My stew is too thin. How can I thicken it?
No problem! The easiest way is to let it simmer uncovered for an extra 10-15 minutes; the excess liquid will evaporate. Alternatively, you can mash a few of the sweet potato pieces against the side of the pot with a fork—this will release their starch and naturally thicken the broth.
What can I use instead of cilantro for garnish?
If you’re one of those people who thinks cilantro tastes like soap, don’t worry! Fresh chopped parsley or even some sliced green onions would be a fantastic, fresh substitute. A dollop of creamy avocado or a sprinkle of vegan sour cream would also be delicious.
Sweet Potato And Black Bean Stew
Make this easy vegan Sweet Potato and Black Bean Stew for a healthy, one-pot meal. Ready in under an hour and perfect for meal prep. Get the recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
-
1 red bell pepper (diced)
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2 tsp ground cumin
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1.5 tsp smoked paprika
-
1 tsp chili powder
-
0.25 tsp cayenne pepper (optional, for heat)
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2 large sweet potatoes (about 1.5 lbs, peeled and cubed)
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2 cans black beans (15 oz each, rinsed and drained)
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1 can crushed tomatoes (28 oz)
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4 cups vegetable broth
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1 tsp salt (plus more to taste)
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0.5 tsp black pepper
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1 lime (juiced)
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0.25 cup fresh cilantro (chopped, for garnish)
Instructions
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Start by heating the olive oil in your large Dutch oven or pot over medium heat. Once the oil is shimmering, add the diced onion and red bell pepper. You’ll want to sauté these for about 5-7 minutes, until the onion becomes translucent and fragrant. The goal here is to soften them and build a sweet, savory base for the entire stew.01
-
Add the minced garlic, cumin, smoked paprika, chili powder, and optional cayenne to the pot. Stir constantly and cook for just one minute. You’ll notice an incredible aroma filling your kitchen—this is called “blooming” the spices. It wakes them up and deepens their flavor, which is a crucial step for a rich-tasting stew. Be careful not to burn the garlic!02
-
Now, add the cubed sweet potatoes to the pot. Give everything a good stir to coat the potatoes in the oil and spice mixture. Let them cook for about 2-3 minutes, just to let them start absorbing all those wonderful flavors. They’ll get a little brighter in color, which is a good sign.03
-
Pour in the crushed tomatoes and vegetable broth. Add the salt and black pepper. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Bring the stew to a lively boil.04
-
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. The sweet potatoes should be tender enough to easily pierce with a fork, but not so soft that they’re falling apart. You’ll notice the broth will have thickened slightly.05
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Stir in the rinsed and drained black beans. Let the stew continue to simmer, uncovered, for another 5-10 minutes. This allows the beans to heat through and the stew to thicken to your desired consistency. If you like it thicker, let it simmer a bit longer.06
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Turn off the heat. This is the most important step for the final flavor: stir in the fresh lime juice. Taste the stew and adjust the seasoning, adding more salt or pepper if needed. The lime juice brightens everything up and balances the richness perfectly.07
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Ladle the stew into bowls and garnish generously with the chopped fresh cilantro. The fresh, herbal note from the cilantro is the perfect finishing touch against the smoky, hearty stew.08
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