Senegalese Sweet Potato Rice and Beans Stew
Warm, hearty, and packed with flavor, this Senegalese Sweet Potato Rice and Beans Stew is a vibrant, plant-based dish inspired by the bold and comforting flavors of West African cuisine. Featuring tender sweet potatoes, creamy peanut butter, and a fragrant blend of cumin, paprika, and ginger, this one-pot stew is both nourishing and satisfying. Long-grain rice absorbs the savory tomato and vegetable broth, while black beans and fresh spinach add layers of texture and nutrients. Finished with a refreshing hint of lime and a sprinkle of cilantro, this stew is perfect for a cozy weeknight dinner. Plus, it's gluten-free and naturally vegan, making it a wholesome option for any table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (grated) ginger
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 2 medium (peeled and cubed) sweet potatoes
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons (natural) peanut butter
- 1 cup long-grain rice
- 1.5 cups (or 1 can, drained and rinsed) cooked black beans
- 2 cups (fresh) baby spinach
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 medium (cut into wedges) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add cumin, paprika, coriander, and cayenne pepper. Stir well to coat the onions and toast the spices for 30 seconds.
Add the peeled and cubed sweet potatoes to the pot and stir to combine.
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10 minutes.
Stir in the peanut butter until fully incorporated, then add the rice. Mix well.
Continue simmering, covered, for 15-20 minutes, stirring occasionally, until the rice is tender and the sweet potatoes are soft.
Gently fold in the cooked black beans and fresh spinach. Simmer for another 5 minutes until the spinach wilts and everything is heated through.
Season the stew with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1080 mg | 23% | |
*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.
