Black Bean and Sweet Potato Stew
Warm up with a bowl of hearty and wholesome Black Bean and Sweet Potato Stew, a vibrant one-pot recipe bursting with bold flavors and nourishing ingredients. This vegan stew features tender sweet potatoes, protein-packed black beans, and earthy kale, all simmered in a rich, spiced tomato base enhanced with cumin, smoked paprika, and a touch of cinnamon for a unique depth of flavor. With just 15 minutes of prep time and easy-to-follow steps, this quick and healthy dinner is perfect for busy weeknights or meal prep. A squeeze of lime juice adds a refreshing brightness, while optional fresh cilantro provides the perfect finishing touch. Packed with fiber, nutrients, and comfort, this plant-based stew is a satisfying meal you can feel good about serving—ideal for chilly evenings or anytime you crave a cozy, nourishing dish.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and cubed sweet potatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cinnamon
- 2 15-ounce cans (drained and rinsed) black beans
- 1 15-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 cups, de-stemmed and chopped kale
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until it is soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed sweet potatoes, ground cumin, smoked paprika, and ground cinnamon. Cook, stirring, for 2 minutes to coat the sweet potatoes in the spices.
Add the black beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
Season the stew with kosher salt and black pepper. Bring it to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes or until the sweet potatoes are tender.
Stir in the chopped kale and cook for an additional 5 minutes until the kale has wilted.
Remove the pot from heat and stir in the lime juice for a burst of freshness.
Serve the stew hot, garnished with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 11.9 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
