This hearty, flavorful stew is perfect for a chilly evening. It's packed with nutritious ingredients and is surprisingly easy to make. I actually created this recipe after a long, cold hike with my friends. We were absolutely starving and this was the perfect comfort food after a day in nature.
The combination of roasted sweet potatoes and black beans creates a rich, satisfying flavor profile that's both sweet and savory. I've made this recipe countless times, and each time it's a hit! The best part? It’s incredibly versatile, allowing you to customize it to your liking.
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Roasted Sweet Potato and Black Bean Stew: Frequently Asked Questions
Roasted Sweet Potato and Black Bean Stew
A simple yet delicious recipe for a roasted sweet potato and black bean stew, perfect for a cozy night in. It’s easy to make, packed with flavor and nutrients, and totally customizable.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Wash and chop one large sweet potato into 1-inch cubes. Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them so they don't burn!
- While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add one chopped onion and cook until softened, about 5 minutes. Don't rush this part—you want the onion to get nice and sweet!
- Add 2 cloves of minced garlic to the pot and cook for another minute, until fragrant. You know it's ready when your kitchen smells amazing!
- Stir in 1 (15-ounce) can of black beans (rinsed and drained), 1 (14.5-ounce) can of diced tomatoes (undrained), 1 cup of vegetable broth, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Bring the mixture to a simmer. Simmer for at least 10 minutes to meld those flavors!
- Add the roasted sweet potatoes to the pot and stir gently to combine. Season with salt and pepper to taste. Simmer for another 5-10 minutes, or until heated through. If the stew is too thick, add a little more broth.
- Taste and adjust seasonings as needed. This is your chance to make it truly your own. Maybe add a squeeze of lime juice, or a sprinkle of cayenne pepper for a little heat. You are the chef!
📝 Notes
- Feel free to add spices to your liking. Smoked paprika or chipotle powder would add great depth.
- If you like a thicker stew, simmer uncovered for a longer time to reduce the liquid.
- Garnish with fresh cilantro or a dollop of Greek yogurt before serving.
- Leftovers can be stored in the refrigerator for up to three days, making it perfect for meal prepping!
🍎 Nutrition
Calories: 350kcal
Protein: 15g
Fat: 8g
Carbohydrates: 60g
Fiber: 15g
Calcium: 80mg
