Sweet Potato Stew with Red Beans
Warm, hearty, and brimming with flavor, this Sweet Potato Stew with Red Beans is a comforting one-pot meal that’s perfect for cozy nights. Featuring tender chunks of sweet potato, protein-packed red beans, and a vibrant tomato-based broth infused with warming spices like cumin, smoked paprika, and cinnamon, this vegan stew strikes the perfect balance between sweet and savory. Nutrient-rich baby spinach and a bright squeeze of lime add the finishing touches to this wholesome dish, while fresh cilantro provides an herby pop of flavor. Ready in under an hour and simple to prepare, this gluten-free recipe is a satisfying option for meal prep or family dinners. Serve it with crusty bread or over steamed rice for a meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 2 cups red beans
- 1 large onion
- 4 pieces garlic cloves
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.25 cup fresh cilantro
- 1 piece lime
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Rinse and drain the red beans if using canned, or soak and cook if using dried beans.
Peel and finely chop the onion and garlic cloves.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant and translucent.
Stir in the ground cumin, smoked paprika, and ground cinnamon. Cook the spices for 1 minute to toast them and enhance their flavor.
Add the sweet potato cubes, diced tomatoes (with their juice), vegetable broth, and bay leaves to the pot. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let cook for 20 minutes, or until the sweet potatoes are tender.
Add the red beans, salt, and black pepper to the pot. Stir well and let the stew simmer for another 10 minutes to allow the flavors to meld together.
Remove the bay leaves and stir in the baby spinach. Let the spinach wilt for 2-3 minutes.
Chop the fresh cilantro and sprinkle it over the stew. Squeeze the juice of 1 lime into the pot and stir well.
Taste and adjust seasoning if needed. Serve the stew warm in bowls, optionally garnished with extra cilantro or a lime wedge.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 14.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1178 mg | 25% | |
*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.
