Black Bean Sweet Potato Stew

We love a good stew recipe, especially this Sweet Potato Stew that’s nutritious and packed with fiber, vitamins and mineral. It includes plenty of sweet potatoes, black beans, onions, garlic, and tomatoes. Trust me — you will not miss the meat in this vegan version!

Other than being a healthy spin on this classic cold-weather dish, perhaps the best part of this vegetarian stew is that it’s super easy to throw together and only requires 10 minutes of prep time. Then, you just let the Dutch oven and stovetop do the rest of the work. As an added plus, this homemade sweet potato stew is also freezer-friendly!

Why you should make this recipe

• Nutrient-rich: This is made using healthy ingredients that keep you satisfied and nourish your body. In this dish, you’ll find everything from plant-based protein and complex carbs to vitamins and minerals.
• Simple to put together: There’s just a small amount of chopping needed, and everything is made in one pot in just over 30 minutes.
• Flavorful: Because this recipe is so comforting and delicious, you’ll want to make it again and again!

This easy sweet potato stew recipe is made with wholesome ingredients, most of which are pantry staples. Here’s the lineup:

• Olive oil: For sautéing the veggies. Feel free to sub with avocado oil.
• Veggies: I added yellow onions, sweet potatoes, garlic, and diced tomatoes for the perfect mix of hearty vegetables. Use fire-roasted tomatoes for a smoky flavor.
• Spices: 2 tablespoons of taco seasoning, plus a little sea salt is the only seasonings you’ll need to add plenty of flavor to this stew. See this homemade taco seasoning recipe, if you’d like to make your own.
• Beans: I used 2 cans of black beans for a delicious boost of fiber and protein. Substitute the black beans for kidney beans or pinto beans, if you’d like.
• Vegetable stock: For the base of the stew. Feel free to add more or less stock, depending on the thickness that you prefer.
• Lime juice + flour: A mix of lime juice and flour stirred into the chili will help thicken the stew and give it a nice silky texture.

Making this black bean sweet potato stew recipe is such a breeze! Everything is cooked in one pot and the only chopping you have to do is for the onion, sweet potato, and garlic. Here’s the simple method:

For printable instructions, reference the recipe card at the bottom of the post.

1. Sauté veggies: Heat the oil in a dutch oven pot over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the sweet potatoes, garlic, and seasonings. Sauté, stirring frequently for 1 minute, to allow the flavors to develop.
2. Simmer: Add in the beans, diced tomatoes, and stock. Bring the stew to a boil, then reduce to a low. Partially cover with a lid and simmer for 20-25 minutes, or until the potatoes are tender.

Expert Tips

• To save a bit of time and effort, buy pre-cut veggies, like onion and sweet potato from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
• Chop the sweet potato into similar-size cubes, so that it all cooks at the same rate.
• This stew is naturally gluten-free if you use gluten-free flour for the lime-flour mixture. If you’re not concerned with keeping this gluten-free, feel free to use all-purpose flour.

Storage recommendations

This dish is great for meal prepping and reheats very well. And once the ingredients have had time intensify, leftovers become even tastier!

• Leftovers: Store leftovers in an airtight container in the fridge for up to about 4 to 5 days. To reheat, transfer to a microwave-safe bowl and microwave until warm, or feel free to reheat it on the stovetop.
• Freezing: Once completely cool, place the stew in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.

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