Black Bean and Sweet Potato Stew
Servings 4 people
Calories 142kcal
Ingredients
- 1 tbsp avocado oil
- 1 cup red onion, diced (about 1 medium onion)
- ½ tsp sea salt
- 2 large garlic cloves
- 3 cups sweet potatoes, large dice (about 2 medium sweet potatoes)
- 2 398 ml cans black beans, drained and rinsed (3 cups cooked)
- 1 tbsp paprika
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 400 ml can full fat coconut milk
- ½ cup vegetable broth (or filtered water)
- 1 tbsp hot sauce (or to taste) We used Jalapeño hot sauce
Instructions
- Start by prepping all the vegetables. Dice the onion and peel and mince the garlic. Peel and chop the sweet potatoes into medium sized chunks.
- Heat a large pot over medium heat. Add the avocado oil to warm.
- When the oil is warm, add the onion and garlic along with the sea salt. Sauté for about 5 to 7 minutes, stirring occasionally. Onions should be soft and slightly brown.
- While the onions are cooking, drain and rinse the black beans in a colander. Open the can of coconut milk.
- Measure the spices into a small bowl.
- When the onions are ready, add the sweet potatoes, beans and spices and mix to combine. Cook for about a minute for the spices to start to release some of their flavour.
- Add in the coconut milk, vegetable broth and hot sauce. We used a milder jalapeño hot sauce, which added a nice flavour without being overly spicy.
- Bring the stew to a low simmer. Cover and cook for about 30 minutes, stirring occasionally.
- This stew is nice paired with some brown rice or a piece of homemade sourdough or crusty bread. It is even more flavourful left over for lunch the next day.
Nutrition
Calories: 142kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 562mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14448IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg
