Sweet Potato Black Bean Stew

Sweet Potato Black Bean Stew


Portion: 4-5

Prep: 10 mins

Cooking: 25-30 mins


  • Olive oil
  • 2 large garlic cloves, crushed
  • 1/2 large red onion, diced
  • 1/2 tsp ground coriander
  • 1 heaped tsp of turmeric
  • 1/2 tsp cayenne pepper
  • Pinch of chilli flakes
  • 1/2 tsp paprika
  • 2 large sweet potatoes, peeled and diced into small cubes (roughly 800g)
  • 1 tbsp tomato puree
  • 2 cans tinned tomatoes
  • 2 cans black beans, drained and rinsed
  • 400ml veg stock
  • 2-3 large handfuls of fresh spinach or kale
  • Salt and pepper


  1. Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
  2. Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
  3. Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir
  4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
  5. Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
  6. Add the spinach and stir through, allowing it to wilt before taking off the heat

Tip: Try serving it with a side of quinoa or brown rice.

Tip: You can refrigerate this in a sealed container for 2-3 days. It is also suitable for freezing so you have a quick and healthy meal another day.