Tropical Caribbean Sweet Potato and Black Bean Stew
A warming Caribbean stew featuring sweet potatoes and black beans in a spiced tomato base, accented with fresh lime and cilantro for a vibrant, hearty vegetarian meal. This caribbean-inspired soups (vegetarian, gluten free) ready in about 40 minutes pairs (14.5 oz) diced tomatoes, canned, medium onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (about 2 medium) sweet potatoes, peeled and cubed
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, canned
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 small scotch bonnet pepper, seeded and minced (optional)
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground allspice, 1/2 tsp ground cinnamon, and 1 small minced scotch bonnet pepper (if using), cooking for 1 minute until spices bloom.
- Step 3: Add 2 cups peeled and cubed sweet potatoes, 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes until sweet potatoes are tender.
- Step 4: Stir in 1 can (15 oz) drained and rinsed black beans, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 5 minutes to heat through.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tropical Caribbean Sweet Potato and Black Bean Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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 Tropical Caribbean 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 medium onion, diced from drying out.
Can I substitute ingredients in Tropical Caribbean 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 Tropical Caribbean 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.
Is Tropical Caribbean Sweet Potato and Black Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
