Caribbean-Inspired Sweet Potato and Black Bean Stew
Hearty stew of tender sweet potatoes and black beans simmered in a spiced tomato broth with hints of allspice and thyme for rich island flavors. This caribbean-inspired soups (vegan) ready in about 45 minutes pairs (15 oz), drained and rinsed black beans, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 medium, peeled and diced into 1-inch cubes sweet potatoes
- 1 can (15 oz), drained and rinsed black beans
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 can (14.5 oz), undrained diced tomatoes
- 2 cups vegetable broth
- 1/2 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 2: Add 2 medium peeled and diced sweet potatoes (1-inch cubes) and cook, stirring occasionally, for 4 minutes to lightly brown.
- Step 3: Stir in 1 tsp ground cumin, 1/2 tsp ground allspice, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until spices are aromatic.
- Step 4: Pour in 1 can (14.5 oz) undrained diced tomatoes and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until sweet potatoes are tender.
- Step 5: Add 1 can (15 oz) drained and rinsed black beans and simmer 5 more minutes to heat through.
- Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot with rice or crusty bread.
Equipment for this recipe
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Frequently asked questions
How long does Caribbean-Inspired Sweet Potato and Black Bean Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean-Inspired Sweet Potato and Black Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Caribbean-Inspired Sweet Potato and Black Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean-Inspired Sweet Potato and Black Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean-Inspired Sweet Potato and Black Bean Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
