Description
A nourishing and hearty Crockpot Sweet Potato and Black Bean Stew recipe that’s vegan and packed with flavor.
Ingredients
Scale
- 3 medium Sweet Potatoes (peeled and cubed)
- 2 cups Black Beans (canned or pre-cooked)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 4 cups Vegetable Broth (low-sodium recommended)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Oregano
- 2 tablespoons Fresh Lime Juice
- 1/4 cup Fresh Cilantro (chopped)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prep Veggies: Peel and cube medium sweet potatoes, dice onions, and mince garlic cloves.
- Layer Ingredients: Into your crockpot, add the prepped sweet potatoes, black beans, and diced onions. Pour in vegetable broth just until it covers everything.
- Spice It Up: Sprinkle ground cumin, smoked paprika, chili powder, and dried oregano over the mixture. Stir gently.
- Cook Low and Slow: Cover and cook on low for 6–7 hours (or high for 3–4 hours).
- Finish and Serve: Stir in fresh lime juice and season with salt and pepper. Garnish each bowl with chopped cilantro.
Notes
- Prep Time: 30 minutes
- Cook Time: 6-7 hours on low
- Category: Stew
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Crockpot, Sweet Potato, Black Bean, Vegan Stew