Description
This Spiced Sweet Potato and Black Bean Stew is a hearty, flavorful vegetarian dish perfect for a cozy meal. Combining the natural sweetness of sweet potatoes with the robust flavors of black beans and a blend of warm spices, this stew is nutritious, filling, and easy to make on the stovetop. It’s ideal for a healthy weeknight dinner and garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Vegetables and Beans
- 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
Liquids and Pastes
- 2 cups vegetable broth
- 1 tbsp tomato paste
Spices and Seasonings
- 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
Garnish
- Fresh cilantro, for garnish
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté aromatics: Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add vegetables: Stir in the cubed sweet potatoes and diced bell pepper, letting them cook for 3-4 minutes to start softening.
- Stir in beans and tomatoes: Add the cooked black beans, canned diced tomatoes, and tomato paste. Mix well to combine all ingredients.
- Season the stew: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (optional), salt, and black pepper. Stir to evenly distribute the spices.
- Add broth and simmer: Pour the vegetable broth into the pot, stirring everything together. Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes or until sweet potatoes are tender and flavors have melded.
- Adjust seasoning and serve: Taste and adjust salt, pepper, and spice levels if necessary. Ladle the stew into bowls and garnish with fresh cilantro before serving.
Notes
- For a spicier stew, increase or omit the cayenne pepper accordingly.
- Serve with warm crusty bread or over cooked rice for a complete meal.
- This stew can be refrigerated for up to 4 days and reheated on the stovetop or microwave.
- Black beans can be substituted with kidney beans or chickpeas.
- Adjust vegetable broth quantity for thicker or thinner consistency.
