This gluten-free and vegan Sweet Potato & Black Bean Stew is absolutely packed full of colour, flavour and goodness. It is so simple to make, uses only one pot and can be made for under £4, costing roughly £1 per portion! It’s also one of the most popular recipes I have ever created so I am sure you’re going to enjoy it too.
Recipe Difficulty – Easy!
Why this recipe works
This Sweet Potato & Black Bean Stew is the perfect comforting dish to make during this cold weather. One of the best parts about this recipe is there is minimal prep and you simply chuck all the ingredients into one-pot to cook down. No hassle, minimal effort and incredibly simple to make, give it a go!
I was inspired to create this recipe as my Hearty Potato Stew and 15 Minute Chickpea Stew recipes have been so popular! However, this recipe has a different combination of spices that really take the Sweet Potato and Black Bean Stew to the next level. Paired with rice or the ultimate Quinoa you won’t look back! I can guarantee this recipe will be on a weekly rotation in your household!
Ingredients to make Sweet Potato & Black Bean Stew
- Spinach – this adds some greenery and extra nutrition. Alternatively, kale would work nicely too!
- Tomato Puree – this adds flavour, depth and body to the stew.
- Canned Tomatoes – add the perfect amount of liquid to the stew and also provides a rich and sweet flavour with a touch of acidity.
- Ground Coriander – a fresh tasting spice, that is floral and citrusy.
- Paprika – this spice provides a round, woody, smokey flavour that really takes this Sweet Potato and Black Bean Stew to the next level!
- Turmeric – an earthy spice, which helps provide depth to the flavours of the stew
- Chilli Flakes – these provide a subtle, yet gentle heat to the Black Bean and Sweet Potato Stew.
- Cayenne Pepper – add depth, body and a gentle spice to the stew
- Vegetable Stock – adds to the general flavour as well as adding body and depth to the recipe.
- Black Beans – a great source of plant-based protein and adds some texture.
- Onion – I’ve used a red onion here, however you could use a white onion if you preferred.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Sweet Potato – these have a mild and starchy flavour along with a sweetness than an ordinary potato doesn’t have. If you have any spare then also try my Sweet Potato Satay Curry.
See recipe card for full information on ingredients and quantities.
- Sweet Potato – this Sweet Potato and Black Bean recipe would also work well with butternut squash instead of sweet potato. If you are a butternut squash lover, then I have a great Butternut Squash and Coconut Dhal you should try!
- Black Beans – these could be substituted for another bean such as chickpeas or even tinned lentils if you preferred!
- Onion – I’ve used a red onion as there is already a lot of flavour in this recipe, however you could use a white onion for a stronger flavour if desired.
- Spinach – kale would also work well in this recipe, if using kale, I would cook this for around 5 minutes to allow the kale to fully soften.
- Deluxe – this recipe is already incredibly tasty, however if you have dinner guests and would like to take it to the next level, be sure to add some chopped coriander on top and serve it with some fresh lime wedges! You could even accompany it with my 3 Ingredient Gluten Free Flatbreads to really soak up the sauce and flavours!
- Kid-friendly – I make all my dishes mild for all to enjoy, however if you have a child who is particular sensitive to spice you could reduce the quantities of cayenne pepper and chilli flakes which would make it even milder.
- Meat – if you aren’t vegan or vegetarian, you could also add some meat into this recipe such as chicken (I would add this in step 2).
Instructions to make Sweet Potato & Black Bean Stew
Step 1: Firstly, peel and chop the sweet potatoes into small cubes and dice the red onion
Step 2: Heat a large pot on a medium heat with olive oil and add crushed garlic, onion and spices and then fry together for a couple minutes
Step 3: Then add the tinned tomatoes, black beans, sweet potato, tomato puree, vegetable stock and a pinch of pepper and stir together
Step 4: 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). Finally, stir through the spinach until it wilts.
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.
No, I make my dishes mild for everyone to enjoy. If you are particularly sensitive to spice you would reduce the cayenne pepper and chilli flake quantity. Alternatively, if spice is your vice, then feel free to increase these quantities!
Absolutely, if you are vegan or vegetarian you could serve this dish with quinoa for an added protein hit. If you aren’t vegan or vegetarian you could add your meat of choice into pot (at step 2).
Leftovers can be stored in an airtight container in the fridge for up to a couple of days! This recipe is great as it can be frozen for up to 1 month so perfect to grab out of the freezer if your fridge is running bare.
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Sweet Potato & Black Bean Stew
- Chopping Board
- large pot
- 2 tbsp olive oil/coconut oil
- 2 large garlic cloves, crushed
- 1 red onion, diced
- 1 heaped tsp turmeric
- 1 pinch chilli flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 tsp paprika
- 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
- 1 tablespoon 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
- Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
- Heat a large pot on a medium heat with olive oil and add crushed garlic, onion and spices and then fry together for a couple minutes
- Then add the tinned tomatoes, black beans(drained), sweet potato, tomato puree, vegetable stock and a pinch of pepper and stir together
- 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)
- Finally, add the spinach and stir through until it wilts and it's ready to serve
Please note that Nutrition information is a rough estimate