Sweet Potato & Black Bean Stew

Stew Top Shot

This Sweet Potato & Black Bean Stew is the perfect comforting dish to make during this cold weather.

It is so simple to make and extremely inexpensive, costing around £4-£5 for the whole dish. That is roughly £1 a portion!!!

It’s gluten free, vegan and is absolutely packed full of colour, flavour and goodness.

Sweet Potato & Black Bean Stew

You can always adapt this recipe to use what you have, for example swap the sweet potatoes for butternut squash and the black beans for lentils.

If you try this Sweet Potato & Black Bean Stew let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

Sweet Potato & Black Bean Stew

Trust me this will become one of your weekly staples during the colder months! Warming, allergy free, tasty and family friendly.

Always make extras as this tastes even better the next day! You can store it in an airtight container in the fridge for up to a couple days or freeze it down to enjoy another day.

Sweet Potato & Black Bean Stew

This recipe has been featured in a new recipe book for Heart Research UK, if you are able to, a small donation to them would be greatly appreciated. You can get their book here

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Sweet Potato & Black Bean Stew

Stew Top Shot
4.93 from 14 votes
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Sweet Potato & Black Bean Stew

gluten free, vegan, dairy free, egg free, refined sugar free

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive oil/coconut oil
  • 2 large garlic cloves, crushed
  • 1/2 large red onion, diced
  • 1/2 tsp ground coriander
  • 1 heaped tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 pinch chilli flakes
  • 1/2 tsp paprika
  • 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
  • 1 tbsp tomato puree
  • 2x 400g cans tomatoes
  • 2x 400g cans black beans, drained and rinsed
  • 400 ml veg stock
  • 2-3 handfuls fresh spinach or kale
  • salt & pepper

Method

  1. Firstly peel and chop the sweet potatoes into small cubes and dice the red onion

  2. Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes

  3. Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir

  4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together

  5. Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)

  6. Add the spinach and stir through, allowing it to wilt before taking off the heat

Tips

Try serving it with a side of quinoa or brown rice.

You can refrigerate this in a sealed container for 2-3 days. It is also suitable for freezing so you have a quick and healthy meal another day.

Love Sweet Potato recipes? Try my Sweet Potato & Chickpea Curry

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

 

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39 comments

  1. Hi James.
    Oh my goodness!!
    I have just tried this recipe and it is delicious. It was so simple to make and the aroma’s in the kitchen smelt amazing.
    My partner doesnt eat veg at all and im still trying to get him to embrace the thought of a plant based diet. He tried this and couldnt get over how tasty it was. Thankyou so much for sharing this recipe.
    Look forward to trying more of your recipes.
    many thanks
    samantha x

  2. I followed the recipe exactly and it’s soooo good! I forgot to make the rice so I ended up eating it by itself and I’m glad I did because I had room for seconds. Wondering if it freezes well?

    1. Hey Kara,

      Really pleased you enjoyed the recipe and thank you for sharing your feedback!

      Yes it freezes well, perfect for a healthy meal another day 🙂

      James

  3. Hey,

    Tried this out tonight. Not sure where I went wrong but I really struggled with the acidity of mine. I suspect that I was probably too generous with the crushed chilli, that or the tomato puree I used is just too concentrated. I used mostly Tesco ingredients (Tinned tomatoes, puree) and Marigold powder to make my own stock. It would be good to cross check with some of the successful people here as to which products they used.

    I’ll give this another go and rate accordingly – thanks for the recipe.

    1. Hey James,

      Thank you for leaving your feedback.

      Sorry you felt it was a little too acid for you. Not had that feedback so far.

      I actually use Tesco myself for the tomatoes and puree and also the same stock. I guess its a very tomato heavy base to this dish and some may find that a little strong but the sweetness of the potato should help to counteract that.

      You could add a little honey or maple to help sweeten it if you feel it’s necessary for your taste buds.

      Let me know how you get on.

      James

      1. Hi there!
        I had the same issue with a previous meal and you’re right that’s canned tomatoes from Tesco(the cheapest one as far as I remember!;))))I used passata for this one and it worked out well, really delicious!!!
        James that’s another recipe of yours …and another success…^^THANK YOU:)

  4. Hi James, I think this was my fault. The tomato paste from Tesco is ‘double concentrated’ and I probably went a bit OTT with it. I’ve had another go and it’s come out really well. Thanks!

  5. Wow cooked this dish tonight, it was absolutely delicious! All three of us loved it, I served it with quinoa, really filling and plenty left over for another day. This is the third recipe of yours we’ve tried and really impressed so far, looking forward to trying more.

    1. Hey Jacquelyn,

      I haven’t actually, I had thought about trying it though as it might work. I just worry about the sweet potato going too soft if cooked for too long. Give it a try though and let me know how you get on 🙂

      James

  6. Hi James! I tried this recipe last night and it was so good and fulfilling! My apartment smelled amazing and I could still smell the aroma when I woke up this morning! I am adding this recipe to my list of go to’s!

    1. Hey Melody,

      I personally haven’t tried it in a slow cooker. I had been meaning to give it a go at some point though. I wonder if the sweet potato would get overcooked and go mushy. I would start with say low setting for say 7 hours, would love to know how you get on if you try it.

      Interested to hear if anyone else has tried it though?

      James

  7. Such a great dish! I’ve made this twice in the last month – once just for my boyfriend and I and another time when cooking for a large crowd (I tripled the recipe and added corn and the flavor still came through very nicely!). I got tons of compliments on this and will definitely be adding it to my regular recipes list 🙂 Thanks for sharing!

      1. We are not vegetarian but enjoy eating vegetarian meals twice a week or more. Just made this lovely tasty stew, recommend by my sister, who loves it. My husband and I thought it was great. One for my recipe file thank you , no going to check out some of your other recipes to try.

  8. This is so easy to make and is delicious. I have to admit, I was sceptical as during the simmering the taste of turmeric seemed to overpower the dish a little, however ‘fully cooked’ the flavours are absolutely perfect and I’m so glad I’ve made it! I love this type of dish as I can freeze portions for the days when putting a healthy and nutritious meal together is just not going to happen! Thank you for sharing this wonderful recipe! P.s. I’m a hungry Horace and I got 6 portions out of this recipe.

  9. What a beautiful dish! My 9 month old could not get enough! My picky 3 year old wouldn’t eat the beans and lentils I put in but did love the sauce which is a big thumbs up! I had run out of tomato paste so did not add any, or any chilli and only added a small dash of cayenne pepper so that it was suitable for my little girls. A really lovely tasting dish.
    So glad I’ve found your site, will be trying alot more recipes. Thank you for sharing 🙂

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