This gluten-free and vegan Sweet Potato & Black Bean Stew is full of colour, flavour and wholesome ingredients. It’s simple to make in a single pot, low-cost (around £1 per portion) and one of my most popular recipes — perfect for cosy dinners.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- Instructions
- Leftovers
- Recipe FAQs
- Recipe Card
Why this recipe works
This Sweet Potato & Black Bean Stew is a comforting one-pot meal that requires minimal prep: simply chop, add to the pot and let it cook down. The combination of sweet potato, black beans and warming spices creates a rich, satisfying dish that pairs beautifully with rice or quinoa. It’s budget-friendly, nutritious and quick to prepare, making it an excellent weeknight staple.
Ingredients to make Sweet Potato & Black Bean Stew
- Spinach – adds colour and extra nutrients; kale works, too.
- Tomato puree – provides depth and body.
- Canned tomatoes – supply liquid, sweetness and acidity.
- Ground coriander – floral, citrusy warmth.
- Paprika – adds a smoky, rounded flavour.
- Turmeric – earthy depth.
- Chilli flakes – mild heat; adjust to taste.
- Cayenne pepper – gentle spice and warmth.
- Vegetable stock – builds flavour and body.
- Black beans – plant-based protein and texture.
- Onion – red or white, diced.
- Garlic – minced or crushed for flavour.
- Sweet potato – peeled and cubed; offers natural sweetness and a creamy texture when cooked.
See the recipe card below for full ingredient quantities.
Substitutions
- Sweet potato – try butternut squash instead.
- Black beans – swap for chickpeas or canned lentils if preferred.
- Onion – red onion is milder; use white onion for a stronger taste.
- Spinach – kale works well; cook kale a few minutes longer to soften.
Variations
- Slow cooker – combine ingredients in the slow cooker, omitting the 400ml stock and add a stock cube instead.
- Deluxe – finish with chopped coriander and lime wedges; serve with flatbreads to soak up the sauce.
- Kid-friendly – reduce cayenne and chilli flakes for a milder version.
- With meat – add cooked chicken or another meat of choice if you prefer a non-vegan option.
Instructions to make Sweet Potato & Black Bean Stew
Step 1: Peel and chop the sweet potatoes into small, even cubes. Dice the red onion.
Step 2: Heat a large pot over medium heat with olive oil. Add crushed garlic, diced onion and the spices, and fry for a couple of minutes until fragrant.
Step 3: Add the tinned tomatoes, drained black beans, cubed sweet potato, tomato puree, vegetable stock and a pinch of pepper. Stir to combine.
Step 4: Bring to a boil, then reduce heat to low and cover. Simmer for 20–25 minutes until the sweet potato is tender and the stew has thickened to your liking. Stir through the spinach until wilted and serve.
Leftovers
This stew develops more flavour the next day. Store in an airtight container in the fridge for up to 3 days, or freeze portions for up to 3 months.
Recipe FAQs
No — it’s kept mild by default. Reduce cayenne and chilli flakes for a gentler version, or increase them if you prefer more heat.
Yes. Serve with quinoa for extra plant protein, or add cooked chicken or another meat when frying the aromatics for a non-vegan option.
Yes — cool the stew, store in airtight containers and freeze for up to 3 months. Defrost and reheat gently until piping hot.
YOU MIGHT ALSO LIKE…
Dinner
Sweet Potato and Chickpea Curry
Dinner
Hearty Potato Stew
Dinner
Vegan Chili
Slow Cooker
Slow Cooker Vegan Chilli
Tried this Sweet Potato & Black Bean Stew? Please leave a star rating and a comment to let me know how it turned out — feedback is always appreciated.
Sweet Potato & Black Bean Stew
Equipment
- Chopping board
- Knife
- Large pot
Ingredients
- 2 tbsp olive oil or coconut oil
- 2 large garlic cloves, crushed
- 1 red onion, diced
- 1 heaped tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 2 large sweet potatoes (roughly 800g), peeled and chopped into small cubes
- 1 tbsp tomato puree
- 2 x 400g cans tomatoes
- 2 x 400g cans black beans, drained and rinsed
- 400 ml vegetable stock
- 2–3 handfuls fresh spinach or kale
- Salt & pepper to taste
Instructions
- Peel and chop the sweet potatoes into small cubes and dice the red onion.
- Heat a large pot over medium heat with the oil. Add crushed garlic, diced onion and spices, frying for a couple of minutes until fragrant.
- Add the tinned tomatoes, drained black beans, sweet potato, tomato puree, vegetable stock and a pinch of pepper. Stir to combine.
- Bring to a boil, then lower the heat, cover and simmer for 20–25 minutes until the sweet potato is tender and the stew has thickened to your liking.
- Stir through the spinach until wilted. Adjust seasoning and serve.
Video
Notes
Step-by-step photos: The post includes helpful photos to guide you through the recipe.
Substitutions & variations: See the list above.
To store: Refrigerate for up to 3 days.
To freeze: Freeze in airtight containers for up to 3 months; defrost and reheat gently until piping hot.
Tips: Slice sweet potato evenly for consistent cooking and choose good-quality tinned tomatoes and stock for better flavour. Use any vegetables you have on hand.
Nutrition
