Cumin-Spiced Sweet Potato and Black Bean Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based stew with roasted sweet potatoes, black beans, and warm cumin spices. This mexican-inspired soups ready in about 65 minutes pairs medium, peeled and diced Sweet potatoes, (15 oz), rinsed Black beans, 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.

★ 3.6 (13 ratings) Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 diced sweet potatoes with 2 tbsp olive oil, 1 tsp cumin, and 1/2 tsp smoked paprika on a baking sheet.
  2. Step 2: Roast for 25 minutes until tender and slightly caramelized.
  3. Step 3: Heat 1 tbsp olive oil in a pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, cooking for 5 minutes until soft.
  4. Step 4: Stir in 2 tsp cumin, 1 tsp smoked paprika, 1 can rinsed black beans, and 2 cups vegetable broth. Simmer for 10 minutes.
  5. Step 5: Add roasted sweet potatoes and simmer for 5 more minutes. Stir in 1/4 cup chopped cilantro before serving.

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Frequently asked questions

How long does Cumin-Spiced Sweet Potato and Black Bean Stew take to make?

Total time is about 65 minutes (20 min prep + 45 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 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 Cumin-Spiced 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 Cumin-Spiced 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.

What goes well with Cumin-Spiced Sweet Potato and Black Bean Stew?

Mexican 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.

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