This easy to make Black Bean & Sweet Potato Stew can also be slow-cooker friendly! Great vegan dinner option for any sweet potato stew lover.
There is nothing I love more than a warm, spice-filled stew during the winter. Today I’m sharing a wonderful vegan, gluten, & dairy free black bean & sweet potato stew recipe. Devin has been on a 10-day road trip with his team so I stocked up on a ton of veggies so I could make bigger meals & just store them in the fridge…eliminating the need to cook daily! I made this spicy black bean sweet potato stew earlier this week & it turned out amazing!! So warming, SO delicious…with just the right amount of spice!
I briefly touched upon in my Delicata Squash Smoothie Bowl post about how our bodies crave warming vegetables during the cold weather. Sweet potatoes & onions are both used in this recipe & they happen to be warming foods, because they come from the ground. Basically, if we eat foods & spices of the current seasons, our bodies will adjust better, our immune systems may improve, energy levels will increase, & it will also help to balance our hormones. Even though I really love cold things like smoothies, I find myself leaning more towards meals that are warming, especially because it’s been like -30 degrees here in Sudbury, Ontario.
I’m going to keep this post short & sweet, because to be honest, there isn’t too much to say regarding sweet potatoes & black beans lol! And once I get started writing you could be here reading for 10 minutes before even getting to the recipe! Oops!
This recipe was originally inspired by Healthy Living James. I adjusted it quite a bit to better fit my liking. Feel free to add anything in replace of something. For example you can add crushed tomatoes in the place of the mushrooms or add two difference types of onions, more garlic, less spice, etc.!
I personally like the consistency of chili & it’s what I was aiming for when making this black bean & sweet potato stew. It easily could be a sweet potato chili but I make my chili a little different so that’s why I’m sticking with “stew”.
To top this delicious black bean sweet potato stew, I added Nutritional Yeast & Sunbiotics Probiotics Spicy Chocolate Pumpkin Seeds for something extra. Obviously these two are completely optional…but I love adding toppings to everything. I’ve been using Nutritional Yeast for over a year now, & have been adding it to everything recently. Nutritional Yeast, if you aren’t familiar, is a fantastic source of B12, protein, & minerals! My favorite brand to use is Braggs! It tastes like cheese…but minus the cheese!
In September, I published a post featuring amazing products from Sunbiotics that all contained some sort of probiotic or prebiotic. The post also talks about the important role our gut health has on our mental health. Definitely a long & interesting read if you are interested. But anyways, the Probiotics Spicy Chocolate Pumpkin Seeds were one of the Sunbiotics products I talked about in the post. They are so tasty & add the perfect crunch to this stew!
Not only is this black bean & sweet potato stew recipe, gluten free, dairy free, vegan, & vegetarian, but it’s also anti-inflammatory due to the turmeric! This spicy stew will definitely be a continuous re-make recipe for me…I’m already planning to make it again next week! It reheats really nicely as well! It lasted me a total of 3 days! This recipe can also easily become slow-cooker friendly…the cooking time will just need to be adjusted!
Black Bean & Sweet Potato Stew - Vegan
Not only is this black bean & sweet potato stew, gluten free, dairy free, vegan, & extremely warming, but it also is anti-inflammatory due to the turmeric! A perfect meal for a cold winter night!
- 2 Peeled Garlic Cloves
- 1/2 Red Onion
- 2 Peeled Sweet Potatoes
- 1.5 cups Chopped Mushrooms
- 2 Large Handfuls of Kale or Spinach
- 4 cups Vegetable Broth
- 1/2 cup Tomato Puree
- 1 can Black Beans
Oils & Spices
- 3 tbsp Olive Oil
- 1 tsp Turmeric
- 1/2 tsp Cumin
- 1/2 tsp Cayenne
- Salt & Pepper to taste
- 1 tsp Nutritional Yeast
- 1 tsp Sunbiotics Spicy Chocolate Pumpkin Seeds
Preheat oven to 400 degrees F
Wash, peel & chop both sweet potatoes.
Spread out chopped sweet potatoes on a baking sheet, with a drizzle of olive oil. Roast for 15 minutes.
While the sweet potatoes are in the oven, heat up a large pot on the stovetop with the olive oil, crushed garlic, chopped red onion, & diced mushrooms.
Add salt & pepper to taste into the pot with the vegetables. Sauté for a few minutes on low heat before adding in the remaining spices...turmeric, cumin, & cayenne.
After the sweet potatoes are done, add them to the pot with the other vegetables & spices. Turn everything through for a few minutes.
Rinse the canned black beans, before adding them to the pot along with the vegetable broth & tomato paste. Stir for a few minutes until the tomato paste has broken down.
Bring the pot to a gentle boil. Stir well. Turn the stove down to low heat, cover the pot, & cook on low for 25-30 minutes, or until you reach desired thickness. I enjoyed making mine pretty thick, so I cooked it for 30 minutes on low.
After reaching desired consistency, add 2 heaping handfuls of spinach or kale (I used kale) before taking the pot off the heat.
Add preferred toppings if you want, I added a sprinkle of Nutritional Yeast & Probiotic Pumpkin Seeds (completely optional). Enjoy!!
If you tried this Black Bean & Sweet Potato Stew, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment or rating below!