Black Bean and Sweet Potato Stew

When the weather turns cold, nothing beats a warm, hearty bowl of Black Bean and Sweet Potato Stew. This easy-to-make, nutrient-rich recipe is packed with plant-based protein, fiber, and comforting flavors. Whether you’re looking for a quick weeknight dinner or a meal-prep staple, this stew is a winner.

Table of Contents

Why This Black Bean and Sweet Potato Stew is a Must-Try

This black bean sweet potato soup is more than just a delicious meal it’s packed with nutrients and flavors that make it a staple in any kitchen. The combination of sweet potatoes, black beans, and coconut milk creates a rich, creamy texture with just the right amount of warmth and spice. Plus, it’s vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary needs.

Health Benefits of Black Beans and Sweet Potatoes

Black Beans: These little powerhouses are rich in plant-based protein, fiber, and antioxidants, which can help stabilize blood sugar, support digestion, and promote heart health.
Sweet Potatoes: Packed with vitamin A, vitamin C, and fiber, sweet potatoes add natural sweetness and a creamy texture to the stew.
Coconut Milk: This dairy-free alternative provides healthy fats and adds a velvety smoothness to the dish.
Spices: Paprika, cumin, and chili powder enhance the stew’s depth of flavor, making it even more satisfying.

How to Make Black Bean and Sweet Potato Stew

Ingredients You’ll Need

1 tbsp avocado oil
1 cup red onion, diced (about 1 medium onion)
½ tsp sea salt
2 large garlic cloves, minced
3 cups sweet potatoes, diced (about 2 medium sweet potatoes)
2 (398ml) cans black beans, drained and rinsed (or 3 cups cooked)
1 tbsp paprika
1 tsp cumin powder
1 tsp chili powder
1 (400ml) can full-fat coconut milk
½ cup vegetable broth (or filtered water)
1 tbsp hot sauce (or to taste)

Step-by-Step Instructions

Prep the ingredients: Dice the onions, mince the garlic, and chop the sweet potatoes.
Sauté: Heat avocado oil in a large pot over medium heat. Add onions, garlic, and salt. Cook for 5-7 minutes until softened.
Add the main ingredients: Stir in the sweet potatoes, black beans, and spices. Let cook for a minute.
Pour in liquids: Add the coconut milk, vegetable broth, and hot sauce. Stir well.
Simmer: Bring to a low boil, cover, and let cook for 30 minutes, stirring occasionally.
Serve & Enjoy: Ladle into bowls and serve with brown rice, quinoa, or crusty bread.

FAQs: Black Bean and Sweet Potato Stew

Can I make this stew ahead of time?

Yes! This stew tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days.

Can I freeze this stew?

Absolutely! Cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with this stew?

Pair it with brown rice, quinoa, or a slice of crusty bread. Top with avocado, fresh cilantro, or lime for extra flavor.

Can I make this stew spicier?

Yes! Add more hot sauce, a diced jalapeño, or a pinch of cayenne pepper for an extra kick.

Can I use a different type of bean?

Definitely! Substitute black beans with kidney beans, pinto beans, or chickpeas.

Is this recipe good for meal prep?

Yes! This stew stores well and reheats beautifully. Make a big batch for easy lunches and dinners all week.

Serving Suggestions

Serve with steamed greens for an extra nutrient boost.
Enjoy with a slice of homemade sourdough for a rustic touch.
Top with a dollop of coconut yogurt for added creaminess.

More Cozy Vegan Recipes You’ll Love

This Black Bean and Sweet Potato Stew is easy, flavorful, and nourishing—the perfect dish for chilly nights. With its creamy coconut milk, hearty beans, and tender sweet potatoes, it’s a comforting and wholesome meal.

If you love this Black Bean and Sweet Potato Stew, don’t forget to Pin it for later!

Follow me on Pinterest for more delicious vegan recipes!