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This easy to make Black Bean & Sweet Potato Stew Recipe can also be slow-cooker friendly. Great vegan dinner option for any spicy sweet potato stew lover.

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!

Course Main Course
Cuisine American
Keyword black beans, dairy free, dinner, gluten free, stew, sugar free, sweetpotato, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

Produce

  • 2 Peeled Garlic Cloves
  • 1/2 Red Onion
  • 2 Peeled Sweet Potatoes
  • 1.5 cups Chopped Mushrooms
  • 2 Large Handfuls of Kale or Spinach

Canned Goods

  • 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

Toppings

  • 1 tsp Nutritional Yeast
  • 1 tsp Sunbiotics Spicy Chocolate Pumpkin Seeds

Instructions

  1. Preheat oven to 400 degrees F

  2. Wash, peel & chop both sweet potatoes. 

  3. Spread out chopped sweet potatoes on a baking sheet, with a drizzle of olive oil. Roast for 15 minutes. 

  4. 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. 

  5. 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. 

  6. After the sweet potatoes are done, add them to the pot with the other vegetables & spices. Turn everything through for a few minutes. 

  7. 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. 

  8. 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. 

  9. After reaching desired consistency, add 2 heaping handfuls of spinach or kale (I used kale) before taking the pot off the heat.

  10. Add preferred toppings if you want, I added a sprinkle of Nutritional Yeast & Probiotic Pumpkin Seeds (completely optional). Enjoy!!