Sweet Potato & Black Bean Stew

This Sweet Potato & Black Bean Stew is absolutely packed full of colour, flavour and goodness: sweet potato and black beans simmered in tomatoes with turmeric, paprika and a little chilli. It is so simple to make and uses only one pot! It’s also one of the most popular recipes I have ever created, so I am sure you’re going to enjoy it too. Love sweet potato in a stew? Try my Peanut Stew next.

Sweet Potato & Black Bean Stew at a Glance

James's tipCut the sweet potato into small, even cubes so every piece cooks through at the same time, then simmer with the lid on until the stew is as thick as you like.

10 minsPrep

30 minsCook

40 minsTotal

4Serves

One potFreezer friendlyStore cupboardBatch cooking

Key ingredients

• Sweet potato
• Black beans
• Chopped tomatoes
• Spinach

Why you'll love it

• About 453 kcal a portion
• 17g of protein and 22g of fibre a portion
• One pot and only 10 minutes of prep

Quick summary

This sweet potato and black bean stew simmers sweet potato, two tins of black beans and chopped tomatoes with turmeric, paprika, coriander and a little chilli, then finishes with spinach. It takes 40 minutes in one pot, serves 4 and is about 453 kcal a portion.

Summarise this recipe with AI:ChatGPTClaudePerplexityGoogle AIGrok

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 fluffy quinoa (here’s my How to Cook Quinoa guide), 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

1. Spinach: this adds some greenery and extra nutrition. Alternatively, kale would work nicely too!
2. Tomato Puree: this adds flavour, depth and body to the stew (it is called tomato paste in the US).
3. Canned Tomatoes: add the perfect amount of liquid to the stew and also provides a rich and sweet flavour with a touch of acidity.
4. Ground Coriander: a fresh tasting spice, that is floral and citrusy.
5. Paprika: this spice provides a round, woody, smokey flavour that really takes this Sweet Potato and Black Bean Stew to the next level! Smoked paprika works well too.
6. Turmeric: an earthy spice, which helps provide depth to the flavours of the stew.
7. Chilli Flakes: these provide a subtle, yet gentle heat to the Black Bean and Sweet Potato Stew.
8. Cayenne Pepper: adds depth, body and a gentle spice to the stew.
9. Vegetable Stock: adds to the general flavour as well as adding body and depth to the recipe. No stock? Use 400ml of water instead; it will just have a little less depth.
10. Black Beans: a great source of plant-based protein and adds some texture.
11. Onion: I’ve used a red onion here, however you could use a white onion if you preferred.
12. Garlic: adding garlic offers a gentle spice and adds more flavour.
13. 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 Soup or Sweet Potato Satay Curry.

See recipe card for full information on ingredients and quantities.

Substitutions

• 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 my Coconut Dhal (made with butternut squash) is one you should try!
• Black Beans: these could be substituted for another bean such as chickpeas or even tinned lentils if you preferred. Red kidney beans work too.
• 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.

Variations

• Slow Cooker: Add everything to the slow cooker pot as listed apart from the 400ml of stock, and just add a stock pot or cube instead. Fry the onion, garlic and spices first, then cook on high for 1 hour and on low for another 4 hours. The sweet potato stays whole.
• 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 Gluten Free Flatbread or Best Gluten Free Naan Bread 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 particularly sensitive to spice you could reduce the quantities of cayenne pepper and chilli flakes which would make it even milder.
• Meat: you could also add some meat into this recipe such as diced chicken (add it in step 2 and make sure it is cooked through with no pink left).

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 of 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 to 25 minutes, until the sweet potato is tender and the stew is your desired consistency (I like mine fairly thick). Finally, stir through the spinach until it wilts.

Hint: Cut the sweet potato into small, even cubes (about 2cm) so they all cook through at the same time. Got a spare sweet potato? My Air Fryer Sweet Potato Wedges make a great side.

Leftovers

Always make extras as this tastes even better the next day! Allow it to cool, then store it in an airtight container in the fridge for up to 2 days, or freeze it for up to 3 months. Reheat in a pan with a splash of water, or in the microwave, until steaming hot all the way through. Batch cooking for the freezer? My Slow Cooker Vegan Chilli is another great one.

Recipe FAQs

YOU MIGHT ALSO LIKE…

Dinner

Sweet Potato and Chickpea Curry

Dinner

Hearty Potato Stew

Slow Cooker

Slow Cooker Vegan Chilli

Dinner

Apricot & Chickpea Tagine

FREE GUIDE

10 easy dinners the family will love!

My Communities favourite top-rated dinners, sent straight to your inbox for free.

First name Email address Send me the guide

By signing up, you agree to receive emails from this site. Unsubscribe at any time. Privacy policy

SaveSaved Pin Print

Save

Remove Ads

4.70 from 225 votes

Sweet Potato & Black Bean Stew

By: James Wythe

Sweet potato and black beans simmered in tomatoes with turmeric, paprika and a little chilli, all in one pot. Absolutely packed full of colour, flavour and goodness!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Equipment

• Chopping Board
• sharp knife
• saucepan
• Garlic crusher

Ingredients 

1x2x3x

• ▢ 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 tsp ground coriander
• ▢ 1/2 tsp cayenne pepper
• ▢ 1/2 tsp paprika
• ▢ 800 g sweet potatoes,, about 2 large, 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

Metric – US Customary

Cook ModePrevent your screen from going dark

Instructions 

• 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 of 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 to 25 minutes, until the sweet potato is tender and the stew is your desired consistency (I like mine fairly thick).
• Finally, add the spinach and stir through until it wilts and it's ready to serve.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Allow to cool, then store in an airtight container in the fridge for up to 2 days. It is just as delicious the next day! Reheat until steaming hot all the way through.

To Freeze: Allow to cool, then store in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat over a low heat until steaming hot all the way through.

Tip 1: Slicing the sweet potato into even pieces helps it cook evenly. 

Tip 2: Opt for good quality tinned tomatoes and veg stock as they do make a difference.

Tip 3: Use what veg you have lying around in the fridge!

Nutrition

Calories: 453kcal | Carbohydrates: 82g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Fiber: 22g | Sugar: 16g

Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!