Sweet Potato Stew with Orange Juice and Black Beans
Warm, hearty, and bursting with vibrant flavors, this Sweet Potato Stew with Orange Juice and Black Beans is a soul-soothing dish that combines wholesome ingredients with a zesty twist. Tender chunks of sweet potato are simmered in a rich vegetable broth infused with the citrusy brightness of orange juice, earthy cumin, and smoky paprika. Protein-packed black beans and nutrient-dense kale add substance, while diced tomatoes bring a comforting, tomatoey richness to every bite. Finished with a sprinkle of fresh cilantro and served with a splash of refreshing lime, this one-pot wonder is perfect for busy weeknights or meal prepping. Ready in under an hour and serving six, it’s a deliciously healthy, plant-based recipe you’ll return to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 3 medium, peeled and cubed sweet potatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup orange juice
- 2 15-ounce cans, drained and rinsed black beans
- 1 15-ounce can diced tomatoes
- 3 cups, chopped kale
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cubed sweet potatoes to the pot and stir to combine.
Sprinkle the sweet potatoes with ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the sweet potatoes with the spices.
Pour in the vegetable broth and orange juice, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the sweet potatoes are just tender.
Stir in the black beans, diced tomatoes, and chopped kale. Simmer for an additional 10-15 minutes uncovered, allowing the flavors to meld together and the kale to wilt.
Taste the stew and adjust the seasoning as needed with additional salt and pepper.
Remove the pot from heat and stir in the fresh cilantro.
Serve the stew hot with lime wedges on the side for squeezing over each bowl.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7971 mg | 347% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 85.0 g | 304% | |
| Total Sugars | 74.9 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1076 mg | 83% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3574 mg | 76% | |
*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.
