Spiced Caribbean Vegetable Stew with Sweet Potatoes and Black Beans

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A hearty vegan stew simmered with sweet potatoes, black beans, and aromatic Caribbean spices for a comforting one-pot meal. This Caribbean-inspired vegan recipe, ready in about 55 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potatoes
• 1, diced red bell pepper
• 2 medium, sliced into 1/4-inch rounds carrots
• 14 oz (1 can) canned diced tomatoes
• 15 oz (1 can), drained and rinsed black beans
• 3 cups vegetable broth
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tbsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup, chopped for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. Sauté for 4-5 minutes until onions are translucent and fragrant.
2. Step 2: Add 2 peeled and cubed medium sweet potatoes (1-inch pieces), 1 diced red bell pepper, and 2 sliced medium carrots (1/4-inch rounds). Cook for 5 minutes, stirring occasionally.
3. Step 3: Stir in 14 ounces canned diced tomatoes, 15 ounces drained and rinsed black beans, and 3 cups vegetable broth. Add 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1 teaspoon smoked paprika, 1 tablespoon chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until vegetables are tender and stew thickens.
5. Step 5: Remove from heat and stir in 2 tablespoons fresh lime juice. Serve hot, garnished with 1/4 cup chopped fresh cilantro for a bright, fresh finish.