Coconut-Infused Sweet Potato and Black Bean Stew
A hearty, plant-based stew with tender sweet potatoes, protein-rich black beans, and creamy coconut milk, simmered with warming spices for a comforting meal. This caribbean-inspired vegetarian ready in about 52 minutes pairs medium, peeled and diced sweet potatoes, (15 oz), rinsed black beans, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 medium, peeled and diced sweet potatoes
- 1 can (15 oz), rinsed black beans
- 1 can (13.5 oz) coconut milk
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tsp ground cumin
- 1 cup chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp fresh lime juice
Instructions
- Step 1: Sauté 1 medium chopped onion and 2 minced garlic cloves in a large pot over medium heat for 3-4 minutes until translucent and fragrant.
- Step 2: Add 2 medium diced sweet potatoes, 1 tsp cumin, and 1 cup chicken broth. Stir to combine and simmer for 10 minutes until potatoes are slightly tender.
- Step 3: Stir in 1 can rinsed black beans, 1 can coconut milk, and 1 can diced tomatoes. Bring to a gentle simmer and cook for 15 minutes until flavors meld and potatoes are fully tender.
- Step 4: Stir in 1 tbsp fresh lime juice, then taste and adjust seasoning with salt if needed. Simmer uncovered for 2 minutes more.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Infused Sweet Potato and Black Bean Stew take to make?
Total time is about 52 minutes (20 min prep + 32 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 Coconut-Infused 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 (15 oz), rinsed black beans from drying out.
Can I substitute ingredients in Coconut-Infused 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 Coconut-Infused Sweet Potato and Black Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Coconut-Infused Sweet Potato and Black Bean Stew?
Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
So much better than takeout. We'll never order caribbean delivery again.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
