Black Bean Sweet Potato Stew

Watch how to make it here

Black bean sweet potato stew is a hearty, healthy, and flavorful dish that is perfect for a cold winter day. The stew is simmered until the sweet potatoes are tender and the flavors have melded together. It is served with quinoa and broccolini for a high-protein meal.

Notes:

  1. The broccolini recipe can be found here.
  2. Store leftovers in the fridge for up to 3 days.

Prep Time

10 min

cooking time

15 min

Servings

4

total time

25 min

Difficulty

Easy

Ingredients

1
2 15.5oz cans of black beans
2
1 14.5oz can of crushed tomato
3
1 sweet potato, peeled and cubed
4
2 cloves garlic, minced
5
1/2 onion, minced
6
1 shallot, minced
7
1 tsp five-spice powder
8
1 tsp ginger powder
9
0.5 tsp salt
10
0.5 tsp white pepper
11
0.5 tsp black pepper
12
1 tbsp soy sauce
13
1 tbsp olive oil
14
1 cup water
15
*For everything else*
16
1 cup dry quinoa
17
broccolini (refer to Notes)
18
cilantro, roughly chopped

Cooking Instructions

1
1
Cook the quinoa according to the package instructions.
2
2
Heat up olive oil in a pot. Cook the onions and shallots for a few minutes. Add garlic, five-spice powder, ginger powder, salt, white and black pepper. Heat for a minute before adding the tomatoes, black beans, sweet potato, soy sauce and water. Mix everything well together, cover with a lid, and simmer for 15 minutes.
3
3
Meanwhile, cook the broccolini. Refer to the notes section for the broccolini recipe.
4
4
Serve the stew with quinoa, cilantro, and broccolini.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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