Vegan Sweet Potato and Black Bean Stew

This vegan sweet potato and black bean stew recipe is a super easy one-pot dish. It's delicious, warming and packed full of plant-based protein. Perfect for weeknight dinners.

I love black beans. They're such a versatile ingredient, and they have a myriad of health benefits. They've been proven to help regulate blood sugar, can reduce your risk of certain cancers, and they're good for your eyes and heart!

In this recipe, we've used them in a fairly traditional way. But they can be incorporated in everything from brownies to buddha bowls!

You can buy them canned (I prefer to buy the organic ones). Or buy them dry and soak them yourself. This option can sometimes work out a little cheaper, but I find them to be a fairly inexpensive ingredient in the first place.

If you're going to use dried black beans for this recipe, either soak them overnight beforehand or add an extra 15-20 mins cooking time once you've added the beans. You'll also need to add an extra ½ - 1 cup of stock.

But back to this hearty vegan stew for a moment. Because you basically just throw everything in the pot and let it simmer, it's ideal for busy families, a quick weeknight dinner, or even a hearty lunch.

It's naturally gluten-free too, so it's an easy one to pull out of the bag if you're feeding people with intolerances.

Ingredients for this Black Bean Sweet Potato Stew

One of the great things about this black bean stew is that it requires just a few fresh ingredients, and the rest are pantry staples and species you're likely to already have on hand. Here's what you'll need (exact measurements in the recipe card below):

• Onion
• Peeled and chopped sweet potato (orange or red skinned, firm and fresh)
• Black beans (canned)
• Canned chopped tomatoes
• Vegetable stock
• Smoked paprika (plain paprika is fine here too)
• Spinach (it's not essential if you don't have it on hand)
• Cumin
• Olive oil
• Garlic
• Salt & Pepper

How to Make the Sweet Potato and Bean Stew

1. In a large pan heat the olive oil and add the onions.
2. Cook for 2 -3 minutes until translucent, then add in the garlic for another 30 seconds.
3. Now add the sweet potatoes and cook for another 2 - 3 minutes.
4. Next add in the smoked paprika, and cumin; give it a good stir.
5. Pour in the tomatoes along with the beans and the vegetable stock.
6. Put a lid on and cook for around 15 minutes.
7. Once the potatoes are soft, stir in the spinach and adjust the seasoning to taste.
8. If you want to, you can mash some of the sweet potatoes for a thicker texture.
9. Serve with more greens, a slice of lemon, avocado and whatever else you fancy.

Variations on this Easy Vegan Stew

This is such a simple vegan stew that can be mixed up in a number of different ways!

Don't have black beans? Use kidney, pinto, or white beans. Or even sub out for lentils or chickpeas instead!

Don't have sweet potato? Use squash, pumpkin, or even carrots!

Like it spicy? Add some chilli flakes!

As you can see, you can really play around with this dish to see what works best for you.

What to Serve with this Black Bean Sweet Potato Recipe

You can absolutely enjoy this vegan black bean stew on its own. But if you're wanting it to go a little further, you're feeding a crowd, or you simply need a more hearty meal, try dishing it up alongside one of the following:

• Quinoa
• Brown Rice
• Mashed Potato

How to Store Vegan Sweet Potato Black Bean Stew

This stew will store well in an airtight container in the refrigerator for 2-3 days.

You can also freeze it for 2-3 months if you want to prepare it for easy make-ahead lunches or dinners, but it is worth noting though that freezing the stew may change the texture a little.

Other easy healthy vegan dinner ideas:

• Chilli Sin Carne
• Aubergine and Lentil Dhal
• Quick and Healthy Tagine
• Potato Goulash

As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts