Name: Sweet Potato Black Bean Stew
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 medium onion (diced (any color works)); 0.5 tsp sea salt; 2 cloves garlic; 4 sprigs fresh thyme; 2 can black beans (15.5oz each (880g), drained and rinsed); 3 cups sweet potatoes (cubed (400g)); 1.5 tbsp smoked paprika; 1.5 tsp cumin; 1 tsp chili powder; 0.5 tsp onion powder; 1 can full fat coconut milk (13.5oz (400mL)); 0.5 cup vegetable stock (110mL); 2 tbsp sriracha (more or less to taste); null null cooked brown rice (or quinoa); null null mashed potatoes; null null baguette

Instructions

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1

In a large skillet or pot with high walls over medium heat, add olive oil (1 tbsp) to heat up. Add onion (1 medium) and stir with a wooden spoon. Then sprinkle sea salt (0.5 tsp) over onion (1 medium) and stir every few minutes. Allow onion (1 medium) to cook until translucent, browning and lightly caramelized. About 6 – 8 mins. Then stir in garlic (2 cloves) and fresh thyme (4 sprigs) and cook for and additional minute.
2

Next add in black beans (2 cans), sweet potatoes (3 cups), smoked paprika (1.5 tbsp), cumin (1.5 tsp), chili powder (1 tsp) and onion powder (0.5 tsp). Stir together well, then add full fat coconut milk (1 can), vegetable stock (0.5 cup) and sriracha (2 tbsp) (if adding). Scrape any browning and seasoning at the bottom to incorporate the flavors into the dish.
3

Without adjusting the heat, let mixture come to a simmer. Cover with a lid and cook until sweet potatoes (3 cups) are fork tender, stirring periodically (about 30 – 35 minutes).
4

Serve warm with fresh herbs sprinkled over with [cooked brown rice], [mashed potatoes], etc. on the side. Enjoy!