Cumin-Roasted Sweet Potato and White Bean Stew
A hearty, aromatic stew with tender sweet potatoes and creamy white beans simmered in a fragrant tomato broth. This mediterranean-inspired vegetarian (vegetarian) ready in about 55 minutes pairs olive oil, (14.5 oz/400g) diced tomatoes, low-sodium vegetable broth 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 1/2-inch cubes sweet potato
- 2 tbsp olive oil
- 1 can (15 oz/425g), drained and rinsed white beans
- 1 can (14.5 oz/400g) diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 3 cloves, minced garlic
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil and roast for 25 minutes until golden and tender.
- Step 2: In a large pot, combine 1 can drained white beans, 1 can diced tomatoes, 2 cups low-sodium vegetable broth, 1 tsp ground cumin, 1/2 tsp dried oregano, and 3 minced garlic cloves. Bring to a gentle simmer over medium heat for 10 minutes, stirring occasionally until fragrant.
- Step 3: Add roasted sweet potatoes to the pot and stir gently. Simmer uncovered for 5 minutes until heated through. Stir in 2 tbsp fresh parsley just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Roasted Sweet Potato and White Bean Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Cumin-Roasted Sweet Potato and White 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 Cumin-Roasted Sweet Potato and White 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 Cumin-Roasted Sweet Potato and White 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 Cumin-Roasted Sweet Potato and White Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the depth of flavor! Perfect for a cozy dinner.
- ★★★★★
My family devoured this! So easy and healthy.
- ★★★★☆
Tasty, but I found it slightly bland. Next time I'll add more cumin.
