Brown's Sweet Potato and Black Bean Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, protein-packed stew featuring roasted sweet potatoes, black beans, and smoky spices, served with fresh cilantro and lime. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs sweet potatoes, canned black beans, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs sweet potatoes
• 2 cans canned black beans
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 medium jalapeño
• 1 lime
• 1/4 cup fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Peel and cut 2 lbs sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender and caramelized, stirring once halfway.
2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Finely chop 1 medium jalapeño and sauté for 2 minutes until softened. Add 1 tbsp smoked paprika and 1 tsp cumin, stirring for 30 seconds until fragrant.
3. Step 3: Add 2 cans canned black beans (rinsed), 2 cups chicken broth, 1 can diced tomatoes, and roasted sweet potatoes to the pot. Simmer uncovered for 15 minutes to meld flavors. Stir in 1/4 cup fresh cilantro and 1 lime juiced just before serving.