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!
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!!