Sweet Potato & Black Bean Stew

Sweet Potato and Black Bean Stew served in a large pot topped with coriander. The pot is displayed on a white marble background.

4.69 from 216 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Cost: £4

Equipment

Chopping Board
Knife
large pot

Ingredients

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
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

Metric - US Customary

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 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

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: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: Allow to cool, store in an airtight container in the freezer for up to 3 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.

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