Cumin-Spiced Black Bean and Sweet Potato Stew
Hearty stew with roasted sweet potatoes, black beans, and warm cumin in a tomato-based broth, perfect for chilly days. This american-inspired soups ready in about 55 minutes pairs medium sweet potatoes, (15 oz) black beans, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 sweet potatoes
- 1 can (15 oz) black beans
- 1 can (14 oz) diced tomatoes
- 1 medium onion
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 lime
- 1/4 cup fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. Toss peeled, cubed sweet potatoes (1-inch) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast for 20 minutes until tender and caramelized.
- Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook until soft (5 minutes). Add minced garlic, cumin, and cinnamon, stirring for 1 minute until fragrant.
- Step 3: Stir in diced tomatoes (with juices), black beans (rinsed), and chicken broth. Bring to a simmer and cook for 10 minutes.
- Step 4: Add roasted sweet potatoes to the pot and simmer for 5 minutes more. Stir in lime juice and 2 tbsp chopped cilantro.
- Step 5: Serve hot with extra cilantro for garnish and a side of cornbread if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Black Bean and Sweet Potato Stew take to make?
Total time is about 55 minutes (20 min prep + 35 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-Spiced Black Bean and Sweet Potato 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 medium sweet potatoes from drying out.
Can I substitute ingredients in Cumin-Spiced Black Bean and Sweet Potato 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-Spiced Black Bean and Sweet Potato 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 Cumin-Spiced Black Bean and Sweet Potato Stew?
American soups 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
