Vegan Caribbean Black Bean and Sweet Potato Stew
Hearty stew featuring sweet potatoes and black beans simmered with Caribbean spices for a warming plant-based meal. This caribbean-inspired vegan (vegan) ready in about 45 minutes pairs cooked black beans, large, diced onion, medium, diced red bell pepper 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.
Ingredients
- 2 large, peeled and cubed (about 4 cups) sweet potatoes
- 2 cups cooked black beans
- 1 large, diced onion
- 1 medium, diced red bell pepper
- 1 cup coconut milk
- 2 cups vegetable broth
- 4 cloves garlic cloves, minced
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp fresh thyme leaves
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 4 minced garlic cloves, and 1 medium diced red bell pepper. Sauté for 5-6 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground allspice, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp fresh thyme leaves. Cook for 1 minute to bloom the spices.
- Step 3: Add 4 cups peeled and cubed sweet potatoes, 2 cups cooked black beans, 2 cups vegetable broth, and 1 cup coconut milk to the pot. Stir well and bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 20-25 minutes until the sweet potatoes are tender.
- Step 5: Stir in 1 tbsp lime juice, 1 1/2 tsp salt, and 1 tsp black pepper. Adjust seasoning as needed.
- Step 6: Serve hot garnished with 1/4 cup chopped fresh cilantro, accompanied by rice or crusty bread.
Frequently asked questions
How long does Vegan Caribbean Black Bean and Sweet Potato Stew take to make?
Total time is about 45 minutes (15 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 Vegan Caribbean Black Bean and Sweet Potato 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 cooked black beans from drying out.
Can I substitute ingredients in Vegan Caribbean Black Bean and Sweet Potato 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 Vegan Caribbean Black Bean and Sweet Potato 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 Vegan Caribbean Black Bean and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a vegan meal that's both hearty and healthy. Made it for my whole family and they loved it.
- ★★★★★
This stew is a new family favorite! The Caribbean spices really shine through.
- ★★★★☆
Loved the authentic Caribbean flavors, but the beans needed a bit more simmering time.
