Caribbean Sweet Potato Bean Stew
Transport your taste buds to the sunny Caribbean with this hearty and flavorful Caribbean Sweet Potato Bean Stew! Packed with velvety sweet potatoes, colorful bell peppers, and a medley of black and kidney beans, this plant-based stew is infused with warming spices like cumin, coriander, and allspice for an aromatic kick. A rich base of creamy coconut milk, tangy diced tomatoes, and vibrant fresh lime juice ties the dish together, while fresh herbs like thyme and cilantro add a bright finish. Perfect for a weeknight dinner, this one-pot wonder is ready in under an hour and pairs beautifully with steamed rice or soft flatbread. Whether you're craving comfort food or looking to spice up your vegetarian meal rotation, this Caribbean-inspired stew is a nutritious, flavorful delight the whole family will love.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 bell peppers (red, green, or yellow)
- 3 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon allspice
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 2 cups vegetable broth
- 1 15-ounce can canned black beans
- 1 15-ounce can canned kidney beans
- 2 teaspoons fresh thyme
- 0.25 cup fresh cilantro
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 optional cooked rice or flatbread for serving
Instructions
Peel the sweet potatoes and chop them into bite-sized cubes. Dice the onion, bell peppers, and mince the garlic cloves.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell peppers and sauté for 5 minutes until softened.
Stir in the minced garlic, cumin, coriander, paprika, and allspice. Cook for 1 minute until fragrant.
Add the cubed sweet potatoes, canned diced tomatoes (including their liquid), coconut milk, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low-medium and simmer for 15 minutes, or until the sweet potatoes are tender.
Drain and rinse the canned black beans and kidney beans. Add them to the pot along with the fresh thyme, salt, and black pepper.
Simmer for an additional 10 minutes to allow the flavors to meld together.
Stir in the chopped cilantro and squeeze the juice of one lime over the stew for a bright, fresh finish. Adjust salt and pepper to taste.
Serve the stew warm, optionally with cooked rice or flatbread on the side. Enjoy!
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6779 mg | 295% | |
| Total Carbohydrate | 404.2 g | 147% | |
| Dietary Fiber | 105.2 g | 376% | |
| Total Sugars | 79.0 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 6530 mg | 139% | |
*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.
