Sometimes the simplest meals can be the most comforting — and comfort is something we often look for when we’re working on our relationship with food. This one-pot stew brings together sweet potato, chickpeas, and warming spices in a way that feels both nourishing and grounding.
Sweet Potato and Black Bean Stew
Serves 4-6:
Sometimes the simplest meals can be the most comforting, and comfort is something we often look for when the nights are getting colder and darker. This one-pot stew brings together sweet potato, beans, and warming spices in a way that feels both nourishing and grounding.
Just like the community we talked about in the last blog, the magic here comes from combining simple ingredients into something greater than the sum of its parts. On their own, beans or sweet potato might not feel like a full meal, but together, they create a dish that is filling, balanced, and satisfying.
This recipe is also perfect for those moments when you need an easy win: minimal chopping, one pan to wash, and plenty of leftovers to keep you going. Think of it as both food for your body and a little reminder that you don’t have to do things alone, whether that’s cooking, making changes with your nutrition, or finding a supportive space to belong.
Ingredients
- 1 Onion, diced
- 1 clove garlic, minced
- 1 kg sweet potatoes, washed and diced into 2 cm cubes (no need to peel!)
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp turmeric
- ½ tsp cinnamon
- Salt and black pepper
- 2 tbsp tomato purée
- 2 × 400 g tins chopped tomatoes
- 400 ml vegetable stock
- 2 × 400 g tins black beans, drained and rinsed
Method
- Soften the onion:
Warm the oil in a large saucepan or casserole over medium heat. Add the onion and cook gently for about 5 minutes, until softened. - Add the garlic:
Stir in the garlic and cook for a further 1–2 minutes. - Start the sweet potato:
Add the sweet potato, cover the pan with a lid, and cook gently for 5 minutes to begin softening. - Add the spices:
Stir in the ground coriander, cumin, chilli flakes, turmeric, paprika, cinnamon, and tomato purée. Season with salt and pepper, then cook for 1 minute, stirring constantly to toast the spices. - Add the liquids:
Pour in the chopped tomatoes and vegetable stock. Stir well to combine. - Simmer:
Bring to a simmer and cook gently for 20 minutes. - Add the beans:
Mix in the black beans and simmer for a further 30–40 minutes, or until the sweet potato is soft and the sauce is rich.
Tip: If the stew thickens too much, add a splash of water or put the lid on. - Finish and serve:
Stir in the chopped fresh coriander and serve hot.
This dish goes nicely with a portion of bulgar wheat and some fresh greens such as sprouts, tenderstem broccoli or Kale.
Kate’s Top Tips:
You can swap out the sweet potato for squash and swap the beans to any you have in the house.
Any leftovers could be used as a ‘nacho style’ filling- just layer with homemade tortillas and cheese, bake to melt the cheese and add avocado, dollops of natural yoghurt and some picked chillis for a delicious ‘fakeaway’ meal!
