One-Pan Smoky Black Bean and Sweet Potato Stew
A hearty, plant-powered stew with caramelized sweet potatoes, smoky beans, and a touch of cumin for deep, satisfying flavor. This American-inspired one-pot recipe (vegetarian), ready in about 30 minutes, pairs sweet potatoes, black beans, chicken 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 potatoes
- 1 can (15 ounces), rinsed and drained black beans
- 1.5 cups chicken broth
- 1 can (14.5 ounces), undrained diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 cup chopped cilantro
- 1, quartered lime
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a large oven-safe pot over medium-high heat. Add sweet potatoes and cook for 5 minutes until lightly browned, stirring occasionally.
- Step 2: Stir in smoked paprika, cumin, black beans, chicken broth, and diced tomatoes. Bring to a gentle simmer, then cover and cook for 15 minutes until potatoes are fork-tender.
- Step 3: Remove from heat, stir in half the cilantro, and squeeze lime juice over the top. Garnish with remaining cilantro before serving.
