Vegan Black Bean and Sweet Potato Stew
2 15.5 oz cans of black beans, drained and rinsed
3 cups sweet potatoes, cubed (400g, can sub for potatoes)
1 medium onion, diced
1 13.5 oz can full fat coconut milk (read ingredients and check for coconut milk)
½ cup vegetable stock
2 cloves of garlic diced
2 tbsp thyme
1½ tbsp paprika
1½ tsp cumin
1 tsp chili powder
½ tsp onion powder
2 tbsp sriracha
3 tbsp extra virgin olive oil
Salt to taste
In a large pot, add the oil and heat it up over medium heat. Add the diced onions and sprinkle them with salt. Stir every few minutes, cooking until translucent and beginning to brown, about 6-8 minutes. Then, stir in the garlic and thyme and cook for another minute.
Add in the drained black beans, sweet potatoes, paprika, cumin, chili powder, and onion powder. Stir together until well combined, then add the coconut milk, stock, and sriracha. Be sure to scrape any browning from the bottom of the pot.
Allow the mixture to come to a simmer, then cover with a lid and cook until potatoes are fork tender, about 30-35 minutes, stirring intermittently. Serve hot with starch of choice.
A very simple and filling vegan dish. This stew uses sweet potatoes and black beans as the base, and is lightly flavored with paprika and other spices. Coconut milk brings a richness that is cut but a little bit of chili powder and sriracha. A very balanced and nutrient dense dish to make a lot of and freeze for another day. Pairs great with rice or any other grain, and bread.