Peel the sweet potatoes and cut them into cubes. Finely dice the onion and chop the garlic.
Heat the olive oil in a large saucepan and cook the onion until soft and translucent. Add the garlic and fry briefly until fragrant.
Stir in the cumin, smoked paprika and cayenne and toast briefly. Add the sweet potato cubes and fry for 2–3 min.
Add the tomatoes and vegetable stock to the pan and bring everything to the boil. Stir in the black beans and simmer over a reduced heat until the sweet potatoes are soft.
Season to taste with lime juice and salt. If you like, lightly mash the stew so it gets even thicker.
Ladle into bowls and serve with fresh coriander.
Good to know
A stew like this takes little effort and still tastes like a lot of cooking went into it. Warm, spicy and pleasantly hearty – just right for relaxed evenings.
Swaps
Black beans → kidney beans (similar fibre and protein content). Sweet potato → squash (also provides carotenoids). Coriander → parsley (milder in flavour, with vitamin K). Olive oil → avocado oil (stable at high heat and with monounsaturated fatty acids).
Allergens
The recipe is naturally vegan and usually gluten-free if you choose the vegetable stock accordingly; go easy on the cayenne for children, and during pregnancy the dish is generally fine with well-heated ingredients.
