Black Bean and Sweet Potato Stew

This plant-based black bean and sweet potato stew is a total comfort food and makes a delicious hearty meal on a cold winter day. Enjoy this satisfying one-pot meal that's rich, creamy and easy to make with simple pantry ingredients.

During the winter, I often find myself craving a bowl of something substantial, and this delicious stew is super easy to make, healthy and hearty. The combination of sweet potatoes and black beans provides robust flavor and delivers a healthy dose of plant-based protein.

This black bean stew recipe has become a family favorite and is often found on our weekly rotation. And like all good stews, the flavors meld and deepen with time, becoming an even more irresistible flavorful meal.

Feel free to add an extra dash of your preferred hot sauce, or top it off with a squeeze of lime and a sprinkle of fresh cilantro for a refreshing finish. Enjoy this tasty stew on its own or serve with brown rice and steamed greens.

Why You'll Love This Recipe

• Family friendly: made with simple ingredients like beans, sweet potatoes, garlic, onions and coconut milk that won't hurt your budget and everyone can enjoy. This warming stew is also great as leftovers for lunch or an addition to your next healthy dinner.
• One-pot meal: a large pot or Dutch oven is all you need to make this simple comforting dish. I like to cook it in a few easy steps but if you're pressed for time, just sauté the onions and garlic and add the rest of the ingredients at once, either on the stovetop or slow cooker (cooked on low for 8 hours) as an easy weeknight dinner.

Enjoy more cozy soup recipes and try my sweet potato chickpea stew, creamy potato corn chowder or my spicy red lentil soup. Pair the stew with a side dish of brown rice, quinoa, roasted broccolini, or tortilla chips for scooping.

Recipe Ingredients

Here are the ingredients you'll need to make black bean sweet potato stew:

Ingredient Notes:

• Sweet onion: works well as the mild flavors are not overpowering. Red onion or shallots work well too in this flavorful stew.
• Smoked paprika, cumin and coriander: make a nice combination of spices to give depth to the soup and and a hint of smoky flavor.
• Black beans: are loaded with healthy nutrients like plant-based protein, fiber and antioxidants, and may improve blood sugar levels.
• Sweet potatoes: adds a nice creamy sweetness to the stew.
• Full-fat coconut milk: adds the right amount of creaminess.
• Filtered water or vegetable broth: adds to the liquids in the stew, as the sweet potatoes will soak up moisture as they cook or rest at the end of cooking.
• Hot sauce: balances well with the sweetness of the sweet potato and coconut milk. I like to use sriracha but feel free to use your favorite hot sauce in this stew recipe.
• Fresh spinach: is a nice compliment with a boost of extra greens in your diet.

See recipe card below for all ingredients and quantities.

Substitutions and Variations

• Swap the cans of black beans for any beans you have on hand like white beans, kidney beans or pinto beans.
• Substitute the sweet potato for butternut squash for a more savory version of this hearty stew, like my butternut squash stew.
• A thick and creamy cashew milk can be substituted for the coconut milk.
• Chopped kale, baby kale, swiss chard or arugula can take place of the fresh spinach. 
• Prefer a tomato based soup or stew? Add a 14 ounce can of tomato puree or stewed tomatoes.

I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!

How to Make Vegan Sweet Potato Black Bean Stew

Equipment - use a large heavy-bottom soup pot or Dutch oven.

1. Warm olive oil over medium heat. Add onions, garlic and sea salt, and sauté until onions soften.

2. Add paprika, cumin and coriander, and continue stirring while spices become warm and fragrant.

3. Add black beans and sweet potatoes, and gently stir to coat in onion and spice mixture.

5. Bring to a boil, lower heat to medium-low heat. Simmer and cook covered, stirring occasionally.

4. Stir in full-fat coconut milk, broth (or filtered water) and your favorite hot sauce.

6. When finished cooking add spinach and stir to wilt.

7. Top with fresh herbs like fresh parsley, fresh cilantro, hot chili pepper flakes or red pepper flakes, a squeeze of fresh lime and a pinch of salt if needed.

Expert Tips

• Make it more creamy: mash some of the finished stew with a potato masher, or a few spins of an immersion blender to develop a more creamy texture.
• Spice it up: add chopped jalapeño peppers, really hot hot-sauce, or finish the dish with a generous sprinkle of hot chili flakes. Try paprika with chili powder and smoky chipotle peppers to change the flavor profile.

Common Questions

Storage Tips

Fridge: Store in an airtight container for 3-4 days. It will thicken as it rests and may need a little extra filtered water or broth to loosen when reheating.

Freezer: The stew can be stored in an air tight container for 3 months. Thaw before reheating and add a little extra broth or filtered water to loosen the stew.

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