Cumin-Spiced Sweet Potato and Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A hearty, plant-based stew with tender sweet potatoes, earthy beans, and warming cumin spices. This Tanzanian-inspired vegetarian recipe, ready in about 45 minutes, pairs Sweet potatoes, Cannellini beans, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cups, diced Sweet potatoes
• 1 can (15 oz), drained Cannellini beans
• 1/2 cup, diced Yellow onion
• 1/2 cup, diced Carrot
• 2, minced Garlic cloves
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 2 cups Vegetable broth
• 1 cup Diced tomatoes
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion and 1/2 cup diced carrot, cooking 5 minutes until softened. Add 2 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp ground coriander, stirring 1 minute until fragrant.
2. Step 2: Stir in 2 cups diced sweet potatoes, 1 can (15 oz) drained cannellini beans, 2 cups vegetable broth, and 1 cup diced tomatoes. Bring to a simmer, cover, and cook 25-30 minutes until sweet potatoes are tender.
3. Step 3: Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered 5 minutes to thicken sauce.