Black Bean Stew with Sweet Potatoes

Smoky Quinoa & Black Bean Stew

Author: Stephanie Kay

This one-pot smoky quinoa and black bean stew is a hearty vegetarian and gluten-free meal that is perfect for lunch or dinner!

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Soups & Stews
  • Method: One Pot
  • Diet: Vegetarian
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  1. In a large pot on medium heat, warm the olive oil, add onion and cook for 3-4 minutes until tender.
  2. Add garlic and cook for an additional 2-3 minutes being careful not to burn it.
  3. Add a pinch of salt, cocoa, cumin, chili, coriander and cinnamon and cook for an additional 30 seconds until fragrant.
  4. Add in diced sweet potatoes and quinoa, stirring to ensure it is well coated with the onion mixture.
  5. Pour in broth, scrapping up any bits that have stuck to the bottom, add crushed tomatoes, tomato paste and tamari, and give it a good stir.
  6. Add black beans, give it another stir to ensure everything is well combined. Cover with a lid, reduce heat to a simmer and cook for 35 minutes.
  7. Once cooked, if you find it a little liquidy, simply simmer it for another 5 minutes to allow it to reduce a little. (This may occur depending on your brand of canned tomatoes.)
  8. Season with extra salt and pepper to taste, and serve with a big bunch of fresh coriander.