This hearty sweet potato and black bean stew is so loaded with flavor and texture you forget how healthy it is. Hearty, satisfying and naturally suitable for vegan and vegetarian diets.
2small yellow onions,finely chopped
1large carrot,finely chopped
1pointed red pepper,chopped
2fresh red chiles,seeded and chopped
5roma or vine-ripened tomatoes,chopped (400 g)
1large sweet potato,peeled and cubed (425-450 g)
3cupsvegetable brothor chicken broth (750 ml)
sea salt and freshly ground pepperto taste
1x 400 g can black beans,rinsed and drained (or 150 g dried black beans, cooked ahead of time)
juice from one lime,plus more to taste
fresh cilantro,for garnish
toasted sesame or nigella seeds,for garnish
cooked Grünkern or brown rice,for serving
In a dutch oven or large pot, heat the oil over medium heat. Add the onions, carrots, red pepper and a pinch of salt and saute until slightly softened, about 3-4 minutes. Add the garlic, chiles and chopped tomatoes and cook another five minutes. Stir in the cumin, tomato paste and a pinch of salt and pepper.
Add the sweet potato and the broth and stir to mix. Bring to a simmer, then reduce heat to medium-low, cover, and cook for about 30-40 minutes until the sweet potato is softened.
Add the cooked beans and simmer, uncovered, another 10 minutes to warm through. Add the lime juice and taste for seasonings.
Serve in bowls together with grain of choice. Garnish with fresh cilantro and seeds. Enjoy!
I highly recommend serving this with Grünkern, as the texture and smoky flavor really compliment this Sweet Potato & Black Bean Stew. Otherwise, go for a short grain brown rice.
Even for vegetarian stews like this, I like to use chicken broth as I find it is more flavorful. For store-bought vegetable and chicken broth, I prefer organic bouillon cubes from Alnatura organic food stores.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.