Sweet Potato & Black Bean Stew (2024)

Published: Oct 26, 2022 · Modified: Jul 31, 2023 by James Wythe · This post may contain affiliate links

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This gluten-free and vegan Sweet Potato & Black Bean Stew is absolutely packed full of colour, flavour and goodness. It is so simple to make, uses only one pot and can be made for under £4, costing roughly £1 per portion! It’s also one of the most popular recipes I have ever created so I am sure you’re going to enjoy it too.

Recipe Difficulty – Easy!

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Why this recipe works
Substitutions
Variations
Leftovers
Recipe FAQs
Recipe
Reviews

Why this recipe works

This Sweet Potato & Black Bean Stew is the perfect comforting dish to make during this cold weather. One of the best parts about this recipe is there is minimal prep and you simply chuck all the ingredients into one-pot to cook down. No hassle, minimal effort and incredibly simple to make, give it a go!

I was inspired to create this recipe as my Hearty Potato Stew and 15 Minute Chickpea Stew recipes have been so popular! However, this recipe has a different combination of spices that really take the Sweet Potato and Black Bean Stew to the next level. Paired with rice or the ultimate Quinoa you won’t look back! I can guarantee this recipe will be on a weekly rotation in your household!

Ingredients to make Sweet Potato & Black Bean Stew

Spinach – this adds some greenery and extra nutrition. Alternatively, kale would work nicely too!
Tomato Puree – this adds flavour, depth and body to the stew.
Canned Tomatoes – add the perfect amount of liquid to the stew and also provides a rich and sweet flavour with a touch of acidity.
Ground Coriander – a fresh tasting spice, that is floral and citrusy.
Paprika – this spice provides a round, woody, smokey flavour that really takes this Sweet Potato and Black Bean Stew to the next level!
Turmeric – an earthy spice, which helps provide depth to the flavours of the stew
Chilli Flakes – these provide a subtle, yet gentle heat to the Black Bean and Sweet Potato Stew.
Cayenne Pepper – add depth, body and a gentle spice to the stew
Vegetable Stock – adds to the general flavour as well as adding body and depth to the recipe.
Black Beans – a great source of plant-based protein and adds some texture.
Onion – I’ve used a red onion here, however you could use a white onion if you preferred.
Garlic – adding garlic offers a gentle spice and adds more flavour.
Sweet Potato – these have a mild and starchy flavour along with a sweetness than an ordinary potato doesn’t have. If you have any spare then also try my Sweet Potato Satay Curry.

See recipe card for full information on ingredients and quantities.

Substitutions

Sweet Potato – this Sweet Potato and Black Bean recipe would also work well with butternut squash instead of sweet potato. If you are a butternut squash lover, then I have a great Butternut Squash and Coconut Dhal you should try!
Black Beans – these could be substituted for another bean such as chickpeas or even tinned lentils if you preferred!
Onion – I’ve used a red onion as there is already a lot of flavour in this recipe, however you could use a white onion for a stronger flavour if desired.
Spinach – kale would also work well in this recipe, if using kale, I would cook this for around 5 minutes to allow the kale to fully soften.

Variations

Deluxe – this recipe is already incredibly tasty, however if you have dinner guests and would like to take it to the next level, be sure to add some chopped coriander on top and serve it with some fresh lime wedges! You could even accompany it with my 3 Ingredient Gluten Free Flatbreads to really soak up the sauce and flavours!
Kid-friendly – I make all my dishes mild for all to enjoy, however if you have a child who is particular sensitive to spice you could reduce the quantities of cayenne pepper and chilli flakes which would make it even milder.
Meat – if you aren’t vegan or vegetarian, you could also add some meat into this recipe such as chicken (I would add this in step 2).

Instructions to make Sweet Potato & Black Bean Stew

Step 1: Firstly, peel and chop the sweet potatoes into small cubes and dice the red onion

Step 2: Heat a large pot on a medium heat with olive oil and add crushed garlic, onion and spices and then fry together for a couple minutes

Step 3: Then add the tinned tomatoes, black beans, sweet potato, tomato puree, vegetable stock and a pinch of pepper and stir together

Step 4: Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick). Finally, stir through the spinach until it wilts.

Leftovers

Always make extras as this tastes even better the next day! You can store it in an airtight container in the fridge for up to a couple days or freeze it down to enjoy another day.

Recipe FAQs

Is this Sweet Potato and Black Bean Stew spicy?

No, I make my dishes mild for everyone to enjoy. If you are particularly sensitive to spice you would reduce the cayenne pepper and chilli flake quantity. Alternatively, if spice is your vice, then feel free to increase these quantities!

Can I add extra protein to this recipe?

Absolutely, if you are vegan or vegetarian you could serve this dish with quinoa for an added protein hit. If you aren’t vegan or vegetarian you could add your meat of choice into pot (at step 2).

Can I freeze leftovers?

Leftovers can be stored in an airtight container in the fridge for up to a couple of days! This recipe is great as it can be frozen for up to 1 month so perfect to grab out of the freezer if your fridge is running bare.

YOU MIGHT ALSO LIKE…

Hearty Potato Stew
Vegan Chili
Slow Cooker Vegan Chilli

Tried this Sweet Potato & Black Bean Stew recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

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Recipe

Sweet Potato & Black Bean Stew

This gluten-free and vegan Sweet Potato & Black Bean Stew is absolutely packed full of colour, flavour and goodness. It is so simple to make, uses only one pot and can be made for under £4, costing roughly £1 per portion!

4.69 from 211 votes

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Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 403kcal

Author: James Wythe

Cost: £4

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Equipment

▢
Chopping Board
▢
Knife
▢
large pot

Ingredients

▢ 2 tbsp olive oil/coconut oil
▢ 2 large garlic cloves, crushed
▢ 1 red onion, diced
▢ 1 heaped tsp turmeric
▢ 1 pinch chilli flakes
▢ 1/2 teaspoon ground coriander
▢ 1/2 teaspoon cayenne pepper
▢ 1/2 tsp paprika
▢ 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
▢ 1 tablespoon tomato puree
▢ 2x 400g cans tomatoes
▢ 2x 400g cans black beans, drained and rinsed
▢ 400 ml veg stock
▢ 2-3 handfuls fresh spinach or kale
▢ salt & pepper

Metric – US Customary

Instructions

Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
Heat a large pot on a medium heat with olive oil and add crushed garlic, onion and spices and then fry together for a couple minutes
Then add the tinned tomatoes, black beans(drained), sweet potato, tomato puree, vegetable stock and a pinch of pepper and stir together
Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
Finally, add the spinach and stir through until it wilts and it's ready to serve

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations:I have included a list of these in the post above.

To Store:In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: Allow to cool, store in an airtight container in the freezer for up to 3 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.

Tip 1: Slicing the sweet potato into even pieces helps it cook evenly.

Tip 2: Opt for good quality tinned tomatoes and veg stock as they do make a difference.

Tip 3:Use what veg you have lying around in the fridge!

Nutrition

Please note that Nutrition information is a rough estimate

Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

Reader Interactions

Comments

Leave a Review

Tahreem says
March 06, 2024 at 10:32 pm

I still make this recipe as a regular staple in my household after finding it a few years ago. I reduce the cayenne to 1/4 tsp because it’s a little spicy for us. Anyway thanks James!
Reply
Katherine Janio says
February 16, 2024 at 1:37 pm

I left a review before … absolutely love this meal. I am scaling it up to cook for a load of people, but the weight of sweet potato stays the same at 800g whether for 2, 4 or 8. Is the default weight for 4 people? Just wanted to double check.
Reply
- James Wythe says
  February 16, 2024 at 1:48 pm
  Hey Katherine, thanks for spotting that error. So no it should not stay the same but it is staying the same due to an error. Adjust to 3 potatoes for 6 people or 4 potatoes for 8 people etc
  Reply
  - Katherine Janio says
    February 16, 2024 at 2:17 pm
    
    Thank you so much for getting back to me. Having a breather from chopping sweet potatoes – the only downside 🙂
    Reply
June says
February 14, 2024 at 9:15 pm

I made this stew in my slow cooker. I sauteed the spices and onions in frying pan and added to other ingredients in slow cooker. Cooked on high for 1 hour and then on low for another 4 hours. It thickened into a stew consistency and the sweet potatoes were perfectly cooked – not mushy. I think this is best made the day before serving as it give the spices a chance to mellow and blend for just the right amount of heat and flavor. I put the spinach on the bottom of the soup bowls before ladling the hot soup to serve. The only changes made were including a can of Ro*Tel tomatoes with the diced tomatoes, not having vegetable broth substituted chicken broth and added whole button mushrooms that I needed to use up. Also, our cans or what you call tins differ in amounts.
i.e., oz not the same, so I used what I thought was closest. This would lend itself well to including sliced kielbasa for nonvegans who enjoy meat but it’s very good and substantial on it own. Highly recommend this flavorful stew.
Reply
- James Wythe says
  February 15, 2024 at 8:49 am
  Thank you June 🙂
  Reply
Katherine Janio says
January 08, 2024 at 11:12 am

The first time I tried this, I absolutely loved it. It is now a regular meal for me, and it so quick and easy to make. You can always make it spicier if you prefer something with a bit more kick, but I like it just as per the recipe. A definite winner in our house.
Reply
- James Wythe says
  January 08, 2024 at 11:39 am
  Thanks so much Katherine 🙂
  Reply
Sally says
November 12, 2023 at 8:26 pm

Really tasty and easy to do!
Reply
- James Wythe says
  November 13, 2023 at 9:29 am
  Thanks Sally 🙂
  Reply
S Chappell says
September 30, 2023 at 5:37 pm

Excellent and so easy! I added more than a pinch of crushed chilies though. Served with homemade molasses bran bread. A perfect fall meal.
Reply
- James Wythe says
  October 02, 2023 at 1:16 pm
  Thank you 🙂 glad you enjoyed it!
  Reply
Erin says
September 10, 2023 at 7:52 pm

This is very good. I like the ease of the recipe and how healthy it is. Next time I will add smoked paprika and corn. I think what you call tomato purée is called tomato paste in the US. This would be a critical thing to know, as tomato purée (US version) would not give the depth of flavor this has.
Reply
Annelise Guest says
September 09, 2023 at 10:51 am

Delicious and so simple!
Reply
Graham says
August 25, 2023 at 4:50 pm

A regular meal now. Few ingredients yet tasty and colourful. Thanks.
Reply
- James Wythe says
  August 26, 2023 at 9:33 am
  Thanks Graham 🙂 glad you’re enjoying it!
  Reply
Kathy Janio says
May 20, 2023 at 9:29 am

I absolutely love this, and have made it a few times now. Last time I made it I decided to freeze a portion for another day, but ate the rest for 2 days on the trot.
Reply
Ballal says
February 09, 2023 at 7:29 pm

I’m actually so surprised at how good this is.
I doubled the spices, used smoked paprika and chicken stock instead of vegetable. Finished off with some lime juice.
Reply
Debbie Muniz says
January 12, 2023 at 8:52 pm

This is so easy & delicious!
Reply
M says
January 02, 2023 at 9:22 pm

I made this for my daughter to take home to her family in Yorkshire. They absolutely loved it and asked for the recipe. So will be a regular in there household. Thank you
Reply
Alicia says
December 21, 2022 at 9:33 am

Amazing, what else can I say
Reply
Glynis Phillips says
December 07, 2022 at 7:25 pm

Made this tonight, absolutely fantastic!! Served with stuffed portobello mushrooms and tenderstem broccoli. Will definitely make again
See Also
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Reply
Alice says
November 29, 2022 at 8:56 pm

gorgeous
added creme fraiche as it was too hot for me
just delicious
Reply
Megan Smith says
November 08, 2022 at 3:49 pm

Super recipe! Have filled up the freezer with leftovers. Delicious and convenient for the winter!
Reply
Rebecca says
September 17, 2022 at 11:03 am

Absolutely delicious! Simple ingredients but the end result is a great tasting stew – and it’s so healthy. Thank you! I’m now eyeing up all your other recipes
Reply
James says
January 31, 2022 at 8:34 pm

Awesome dish. Most of our meals have meat of some sort but trying to change that bit by bit. This dish goes a long way to making it a pleasure rather than a chore. Super easy to make and likened to a healthy chilli. Probably a bit spicy for our young children but my better half said it is one of the best dishes I’ve cooked. I’ve taken the credit but from one James to another thanks for the great addition to our family meals. I halved most of the ingredients as only 2 eating, chucked in some left over sweetcorn and frozen spinach. Sublime with rice . Look forward to getting your book on this basis
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Ania says
November 20, 2021 at 12:52 pm

It’s my favourite dish now. I’m making it for the third time at the moment.
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Richard says
March 21, 2021 at 12:27 pm

Absolutely gorgeous James. I pimped it up slightly by adding some vegan sliced sausages and making vegan dumplings to cook on the top of it.
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Rose says
February 23, 2021 at 8:06 pm
Hi James!
Is it canned diced tomatoes? And is it 1 tablespoon of tomato paste or purée? Recipe calls for purée but some reviewers called it paste. I’m guessing it’s paste since only 1 tablespoon but wanted to clarify !
Can’t wait to try this! Thanks!
Reply
- James Wythe says
  February 25, 2021 at 10:41 am
  Hey Rose, yep tinned diced tomatoes and tomato puree 🙂 enjoy!
  Reply
Liz says
February 22, 2021 at 7:05 pm

Absolutely delicious, this is my new favourite meal!! Sweet potatoes and black beans go so well together, and you found the perfect amount of spices for this recipe. I am really looking forward to cooking it again! Thank you so much James!
Reply
Shannon Perry says
January 07, 2021 at 6:48 pm
Made this this evening and was absolutely delicious I’d run out of turmeric and followed Google’s advise of substituting it with ginger and cumin ….thanks for sharing, definitely be making this again!’
Reply
- James Wythe says
  January 08, 2021 at 9:04 am
  Thank you Shannon 🙂 glad you enjoyed it!
  Reply
Terry Robertson says
November 26, 2020 at 1:30 am

I just made your recipe on the stovetop, and it is absolutely delicious. I make it again. I’d like to try my slow cooker next time just to see how that works. What do you recommend for the cook time once everything is mixed in there? And would you still suggest starting the spices, garlic and onion on the stovetop before transferring to the slow cooker?
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Sara says
November 08, 2020 at 6:37 pm
Can I make this in a slow cooker?
Reply
- James Wythe says
  November 09, 2020 at 8:53 am
  Yes others have done 🙂
  Reply
Sonja says
October 14, 2020 at 1:25 am

I made stew today and it’s delicious. Plus, it smells wonderful! I’ll definitely make it again.
Reply
- James Wythe says
  October 14, 2020 at 8:58 am
  Thanks Sonja 🙂 so pleased you enjoyed it!
  Reply
Henrietta says
September 23, 2020 at 2:49 am
I made this for dinner tonight except so I had to change the name of it to butternut squash and black bean stew. I subbed out 300 g of butternut squash instead of the sweet potato for caloric raisins and added 1 teaspoon of maple syrup for the sweetness. I also dropped the veggie stock to 300ml instead of 400ml. Add a little bit more garlic then you’d called for. It came out spectacular. Really really liked it. Great job again James. Thank you for your creativity.
Reply
Freya says
March 27, 2020 at 11:24 am

Hi James,
I just wanted to comment and let you know that I loved your sweet potato and bean recipe. I’ve featured it on my ‘antioxidant challenge recipe roundup’ list. This is the link: https://www.happierwithtea.com/index.php/2020/02/13/antioxidant-challenge-recipe-roundup-36-recipes/?preview_id=769&preview_nonce=35bedcd9c2&preview=true&_thumbnail_id=783
Thank you so much!
Reply
- Healthy Living James says
  March 27, 2020 at 4:18 pm
  Appreciate that Freya 🙂 thank you!
  Reply
Marci says
March 20, 2020 at 2:05 am

Wow. This is incredibly delicious. I’m making it for the third time.
Reply
- Healthy Living James says
  March 20, 2020 at 11:21 am
  That’s awesome Marci 🙂 so pleased you’re enjoying it!
  Reply
Marci says
March 17, 2020 at 10:53 pm

This is soooo delicious. My friends came over to dinner and loved it as much as I did. Also very healthy.
Reply
Nikita says
March 02, 2020 at 12:26 am

Just tried this recipe yesterday!! It turned out amazing and so easy to make. I love it and so healthy, it might even convert my husband into eating more veg, still haven’t got him to try it as yet!! Thank you so much for sharing 🙂
Reply
- Healthy Living James says
  March 02, 2020 at 8:34 am
  Love to hear that Nikita 🙂 thanks for sharing!
  Reply
Betsy says
February 13, 2020 at 11:02 pm

This is delicious! I made it exactly as written and served it with brown rice. Family loved it; hubby had two bowlsful.
The spices and the other ingredients meld so well together. This will definitely be on my cooking rotation.
Thank you for sharing!
Reply
- Healthy Living James says
  February 14, 2020 at 9:37 am
  Amazing so pleased you all enjoyed it Betsy!!
  Reply
Marci says
February 05, 2020 at 9:34 pm
What did I do wrong? I am making this right now. I have put on low for over an hour and the sweet potatoes are still hard. They are under 1″ square. Thanks
Reply
- Healthy Living James says
  February 06, 2020 at 8:46 am
  I would say either the heat isn’t high enough or you cut the potatoes too big as they should have softened well before an hour!
  Reply
Caroline says
February 05, 2020 at 7:05 pm

I am on this website everyday searching for my next dinner. This sweet potato black bean stew is one of my favourites. It’s a great for batch cooking and freezing. I confess, I am lazy, I don’t bother peeling my sweet potatoes!
Reply
- Healthy Living James says
  February 06, 2020 at 8:47 am
  Thank you Caroline 🙂 so pleased to hear you keep coming back for more recipes! Glad I can help.
  Reply
TJ says
January 30, 2020 at 3:00 am

This was so delicious. 8 year old grandson had 2 servings and he always say “I don’t like veggies.”
Reply
- Healthy Living James says
  January 30, 2020 at 3:55 pm
  Yay so pleased to hear it when the kids enjoy the recipes 🙂 thanks TJ!
  Reply
NATALIE says
January 27, 2020 at 5:49 pm

Just made this, and it is absolutely delicious. Even my 6 year old is loving it.
I added celery and instead of 2 tins of blackbeans, I had one, and added a tin of adzuki beans.
Will definitely make this again.
Thanks!!
Reply
- Healthy Living James says
  January 28, 2020 at 9:26 am
  Yay thank you Natalie, so pleased to hear both you and your son enjoyed it!
  Reply
Catherine says
January 03, 2020 at 6:17 pm

I’ve just made & eaten this fabulous, easy & tasty stew.
I used smoked paprika, because I love the flavour.
But amazing as always. Many thanks
Reply
- Healthy Living James says
  January 04, 2020 at 1:57 pm
  Thank you Catherine 🙂 glad to hear you enjoyed it!
  Reply
marie says
December 12, 2019 at 12:12 am
hey James this recipe sounds wonderful; my two fave foods: sweet potatoes and black beans. I cant use turmeric because of gallbladder issues, any other spice you might replace this with?
Reply
- Healthy Living James says
  December 12, 2019 at 11:18 am
  Hey Marie, I would personally just leave it out, or just have a taste when it’s cooking and see if there is anything else you would like to add 🙂 let me know how it goes!
  Reply
Jackie says
November 30, 2019 at 6:54 pm

James if I wanted to swap the black beans for lentils how many grams of lentils would I use
By the way I love your recipe
Reply
- Healthy Living James says
  November 30, 2019 at 11:14 pm
  Hey Jackie, I would swap for same quantity (canned weight)
  Reply
Jonathan says
November 30, 2019 at 3:45 am

My family loved it!
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Delicious recipe:) Thank you so much. I made this for a Thanksgiving dinner yesterday and it complimented the spread very well. I added some cayenne pepper to kick it up. I also added some plant base sausage. All in all you can’t go wrong with this recipe. I will be making this again.
Reply
- Healthy Living James says
  November 30, 2019 at 8:19 am
  Love this Jonathan! So pleased you enjoyed it for thanks giving 🙂
  Reply
Charlotte says
November 25, 2019 at 12:58 pm

I really enjoyed this recipe, it still tastes great for lunch the day after and freezes well. Thank you
Reply
- Healthy Living James says
  November 25, 2019 at 2:42 pm
  Thanks Charlotte 🙂 so pleased you enjoyed it!
  Reply
더킹카지노 2만 says
November 20, 2019 at 12:26 am
Hey. I was considering adding a link back to your website
since both of our web sites are centered around the same subject.
Would you prefer I link to you using your website address: https://healthylivingjames.co.uk/sweet-potato-black-bean-stew/ or blog title:
Sweet Potato & Black Bean Stew. Please let me know at your
earliest convenience. Thank you
Reply
- Healthy Living James says
  November 20, 2019 at 1:01 pm
  Hey 🙂 website address would be best. Thanks for the share!
  Reply
Heather DeWind says
November 12, 2019 at 1:03 am

Delicious! I added some Farro and a splash of lime.
Reply
- Healthy Living James says
  November 12, 2019 at 10:17 am
  Thank you Heather 🙂 glad you enjoyed it!
  Reply
Bryn says
November 11, 2019 at 9:13 pm

This has become a meat free Monday favourite with our family. I swapped the sweet potato for butternut squash & added a heaped teaspoon of harissa paste for an extra kick. The kitchen smelt amazing, I’m going to use the base sauce with pasta or rice next time.
Reply
- Healthy Living James says
  November 12, 2019 at 10:17 am
  Thank you Bryn, so pleased the whole family enjoyed it!
  Reply
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November 06, 2019 at 8:25 am
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Reply
Amy says
October 20, 2019 at 9:23 pm
HI!
I have a quick question. Is the tinned tomatoes referring to diced tomatoes, whole tomatoes, puree tomatoes, or crushed tomatoes?
Thanks!
Amy
Reply
- Healthy Living James says
  October 21, 2019 at 8:54 am
  Hey Amy, I use tinned chopped tomatoes in mine but most you mention would still work fine 🙂
  Reply
  - Andrea says
    May 09, 2021 at 9:16 pm
    Wondering if I could use garlic and onion tomato sauce? I don’t have canned tomatoes right now and t can’t get to the store.
    Reply
Lois Kelly says
October 01, 2019 at 5:51 pm

Love this stew, so easy and quick to make and delicious to. It’s great for freezing to.
Reply
- Healthy Living James says
  October 02, 2019 at 8:46 am
  Yay 🙂 so pleased you enjoyed it Lois and thanks for sharing your feedback!
  Reply
MM says
August 14, 2019 at 8:28 pm

I have made this today with one can less tomatoes and some extra chilli powder
Served with quinoa for the family and I had by itself with jalapeños added
Can you help me with the calorie/ nutrition for this recipe?
I am making meal prep small portions, so would really help estimate the calorie content
Reply
- Healthy Living James says
  August 16, 2019 at 9:10 am
  
  Thank you 🙂 so pleased you enjoyed the recipe! I don’t personally count calories in my recipes but it should be fairly easy to plug into an app to let you know.
  Reply
MM says
August 14, 2019 at 2:30 pm
Hi
Can you share the calorie / nutrition for this stew?
Reply
Melissa says
August 05, 2019 at 4:15 pm

This dish looked and smelled delicious while cooking, but unfortunately all the flavors of the spices seemed to get lost and muddied. I wish I knew what had happened.
Reply
- Healthy Living James says
  August 05, 2019 at 5:00 pm
  Hey Melissa, sorry you felt that way! Never heard anyone say it lacked flavour for them. I would suggest upping the spices next time.
  Reply
Caroline says
July 23, 2019 at 4:47 pm

Love this dish it’s so tasty and easy to make. My son who keeps himself fit and likes to eat healthy really enjoyed this dish too.
Reply
- Healthy Living James says
  July 24, 2019 at 8:39 am
  Thank you for leaving a review Caroline, pleased you both enjoyed it!
  Reply
Samantha says
July 17, 2019 at 6:58 pm

Made it last week with quinoa as a side dish and today with rice. In my opinion quinoa fits this meal perfectly while rice feels a bit too dry.
The meal itself is fantastic. So easy to make and these ingredients I always have at home so I believe this is going to become one of the favorite meals to cook. Thank you for the recipe!
Reply
- Healthy Living James says
  July 18, 2019 at 8:27 am
  
  Glad you enjoyed it Samantha 🙂 thanks for sharing!
  Reply
Sarah says
June 10, 2019 at 11:30 am

Just made this fabulous dish. I used red (instead of black) beans and smoked (instead of regular) paprika. I also slow cooked it for over an hour to ensure the sweet potato was soft and the flavours were absorbed. I added way more spinach, to use it up. I got about 15 serves!
Reply
- James says
  June 10, 2019 at 2:02 pm
  
  Yay so pleased you enjoyed it Sarah 🙂 thanks for sharing your great feedback!
  Reply
  - Donella says
    January 12, 2021 at 7:51 pm
    
    Made this today. Used passata instead of tinned tomatoes and didn’t have a red onion, only brown. Did half and half sweet potatoes and butternut squash. I forgot to add the spinach! Will remember with the leftovers
    I served it with mashed potatoes and added chopped up meat free sausages. Was enjoyed by the whole family and have enough to freeze for another meal next week.
    Thank you for the recipe
    Reply
Abby says
March 11, 2019 at 4:46 pm

This is delicious and very quick. I am thrilled to have another reliable, easy, and healthy recipe to add to my limited repertoire.
Reply
- James says
  March 12, 2019 at 2:12 pm
  
  So pleased you enjoyed it Abby 🙂 thanks for sharing your feedback!
  Reply
Zeinah says
March 03, 2019 at 4:05 am

This was so simple to make and the spice level was great! Thank you!
Reply
- James says
  March 04, 2019 at 9:59 am
  
  Yay 🙂 so pleased you enjoyed it Zeinah! Thanks for sharing your feedback.
  Reply
Cheryl Kay says
February 18, 2019 at 11:51 pm
Just made this today and it turned out great. Very pleased with it and it tastes so good, will definitely be making again.
Reply
- James says
  February 19, 2019 at 9:37 am
  
  Yay! So pleased you enjoyed it Cheryl 🙂 thanks for sharing your feedback!
  Reply
Deborah says
January 27, 2019 at 11:56 am

I liked this recipe, but next time i’ll use more vegetables and less potatoes. Thanks!
Reply
Caroline says
January 10, 2019 at 4:37 pm

I have now made this twice and it’s a fabulous recipe! Thank you! Easily enough for four, so I halved the recipe the second time. First time, as I had so much, I ended up adding the spinach to one half, as per the recipe, then I added mushrooms and red pepper to the other half and topped with mashed potatoes, leeks and vegan cheese to make a sort of vegan cottage pie.
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- James says
  January 11, 2019 at 12:27 pm
  
  Hey Caroline, love that you enjoyed it and that’s such a great idea with the leftovers, never thought of doing that. I might try it next time so thank you for sharing 🙂
  Reply
Maria says
December 29, 2018 at 12:29 am

I loved the recipe. For my leftovers I plan to freeze for an easy dinner. What would you suggest on the best way to reheat the leftovers?
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- James says
  December 31, 2018 at 12:20 pm
  Hey Maria, so pleased you enjoyed it and thanks for leaving a review! You can either reheat in a pan on a simmer (you may need to add a little bit of water) or use a microwave if you prefer.
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Joi says
November 28, 2018 at 5:39 pm

Really enjoyed this!
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- James says
  December 10, 2018 at 10:38 am
  Yay so pleased, thank you for leaving feedback Joi!
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Patricia says
November 25, 2018 at 7:44 pm

What a beautiful dish! My 9 month old could not get enough! My picky 3 year old wouldn’t eat the beans and lentils I put in but did love the sauce which is a big thumbs up! I had run out of tomato paste so did not add any, or any chilli and only added a small dash of cayenne pepper so that it was suitable for my little girls. A really lovely tasting dish.
So glad I’ve found your site, will be trying alot more recipes. Thank you for sharing 🙂
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- James says
  December 10, 2018 at 10:39 am
  Aww thank you for the lovely feedback Patricia, so pleased everyone enjoyed it! Enjoy the rest of my recipes 🙂
  Reply
Joss says
November 06, 2018 at 8:49 pm

I put all of the ingredients in a slow cooker and it turned out great! Very tasty and healthy.
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- James says
  November 07, 2018 at 10:46 am
  Hey Joss, so pleased it worked well for you in your slow cooker! Thanks for sharing 🙂
  Reply
PeeBee says
October 28, 2018 at 6:21 pm

This is so easy to make and is delicious. I have to admit, I was sceptical as during the simmering the taste of turmeric seemed to overpower the dish a little, however ‘fully cooked’ the flavours are absolutely perfect and I’m so glad I’ve made it! I love this type of dish as I can freeze portions for the days when putting a healthy and nutritious meal together is just not going to happen! Thank you for sharing this wonderful recipe! P.s. I’m a hungry Horace and I got 6 portions out of this recipe.
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- James says
  October 29, 2018 at 9:29 am
  Yay so pleased you enjoyed it PeeBee! Thank you so much for sharing your feedback.
  James
  Reply
- James says
  November 14, 2018 at 9:48 am
  Aww thank you so much Rosalind! So happy you both enjoyed it 🙂 enjoy all the other recipes.
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Sarah says
October 12, 2018 at 1:42 pm

Such a great dish! I’ve made this twice in the last month – once just for my boyfriend and I and another time when cooking for a large crowd (I tripled the recipe and added corn and the flavor still came through very nicely!). I got tons of compliments on this and will definitely be adding it to my regular recipes list 🙂 Thanks for sharing!
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- James says
  October 12, 2018 at 10:48 pm
  LOVE this Sarah!!! Thank you so much for sharing your great review and I am really pleased everyone enjoyed it 🙂
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  - Kate says
    October 14, 2018 at 12:22 am
    Thank you! I’m going to make right now. Can’t wait!
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  - Rosalind says
    November 13, 2018 at 5:42 pm
    
    We are not vegetarian but enjoy eating vegetarian meals twice a week or more. Just made this lovely tasty stew, recommend by my sister, who loves it. My husband and I thought it was great. One for my recipe file thank you , no going to check out some of your other recipes to try.
    Reply
Kate says
October 12, 2018 at 1:39 am
Hello – Do you use whole canned tomatoes? Thank you.
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- James says
  October 12, 2018 at 8:43 am
  Hey Kate,
  I use 2 cans of tinned chopped tomatoes 🙂 hope that helps.
  James
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Sharon says
October 06, 2018 at 10:33 am
I’m just preparing this now, ready for this evening’s meal. Smells divine!
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- James says
  October 09, 2018 at 10:17 am
  Thank you Sharon, I hope you enjoyed it? 🙂
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Allison Marshall says
September 30, 2018 at 10:11 pm

SO SO SO good. Thank you James!!
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- James says
  October 01, 2018 at 9:17 am
  Aww thank you so much Allison 🙂 so pleased you enjoyed it!
  Reply
Melody says
September 21, 2018 at 7:15 pm

Hello there! I was wondering if this could be done in a slow cooker and if so if anybody had suggestions on the cook time?
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- James says
  September 22, 2018 at 10:01 am
  Hey Melody,
  I personally haven’t tried it in a slow cooker. I had been meaning to give it a go at some point though. I wonder if the sweet potato would get overcooked and go mushy. I would start with say low setting for say 7 hours, would love to know how you get on if you try it.
  Interested to hear if anyone else has tried it though?
  James
  Reply
Amrine says
September 13, 2018 at 4:16 pm
Hi James! I tried this recipe last night and it was so good and fulfilling! My apartment smelled amazing and I could still smell the aroma when I woke up this morning! I am adding this recipe to my list of go to’s!
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- James says
  September 17, 2018 at 9:07 am
  Hey Amrine,
  Yay, so happy you enjoyed it and thank you for sharing your review.
  James
  Reply
Jacquelyn says
September 09, 2018 at 11:12 pm
Hey! I’m looking forward to trying this. Have you tried it in a crockpot by chance?
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- James says
  September 17, 2018 at 9:08 am
  Hey Jacquelyn,
  I haven’t actually, I had thought about trying it though as it might work. I just worry about the sweet potato going too soft if cooked for too long. Give it a try though and let me know how you get on 🙂
  James
  Reply
Lois says
September 07, 2018 at 11:06 pm

Wow cooked this dish tonight, it was absolutely delicious! All three of us loved it, I served it with quinoa, really filling and plenty left over for another day. This is the third recipe of yours we’ve tried and really impressed so far, looking forward to trying more.
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- James says
  September 17, 2018 at 9:06 am
  Hey Lois,
  Oh I am so pleased you all enjoyed it and thank you so much for leaving feedback 🙂
  Keep enjoying those recipes!
  James
  Reply
James says
September 05, 2018 at 7:56 pm

Hi James, I think this was my fault. The tomato paste from Tesco is ‘double concentrated’ and I probably went a bit OTT with it. I’ve had another go and it’s come out really well. Thanks!
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- James says
  September 17, 2018 at 9:05 am
  Pleased it worked better for you this time James 🙂
  Reply
James says
August 29, 2018 at 7:15 pm
Hey,
Tried this out tonight. Not sure where I went wrong but I really struggled with the acidity of mine. I suspect that I was probably too generous with the crushed chilli, that or the tomato puree I used is just too concentrated. I used mostly Tesco ingredients (Tinned tomatoes, puree) and Marigold powder to make my own stock. It would be good to cross check with some of the successful people here as to which products they used.
I’ll give this another go and rate accordingly – thanks for the recipe.
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- James says
  August 30, 2018 at 9:13 am
  Hey James,
  Thank you for leaving your feedback.
  Sorry you felt it was a little too acid for you. Not had that feedback so far.
  I actually use Tesco myself for the tomatoes and puree and also the same stock. I guess its a very tomato heavy base to this dish and some may find that a little strong but the sweetness of the potato should help to counteract that.
  You could add a little honey or maple to help sweeten it if you feel it’s necessary for your taste buds.
  Let me know how you get on.
  James
  Reply
  - Mari says
    November 09, 2018 at 9:28 am
    
    Hi there!
    I had the same issue with a previous meal and you’re right that’s canned tomatoes from Tesco(the cheapest one as far as I remember!;))))I used passata for this one and it worked out well, really delicious!!!
    James that’s another recipe of yours …and another success…^^THANK YOU:)
    Reply
    - James says
      November 09, 2018 at 12:45 pm
      
      Hey Mari, so pleased you enjoyed the recipe! Thank you for leaving some feedback 🙂
      Reply
Kara says
August 28, 2018 at 2:36 am

I followed the recipe exactly and it’s soooo good! I forgot to make the rice so I ended up eating it by itself and I’m glad I did because I had room for seconds. Wondering if it freezes well?
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- James says
  August 28, 2018 at 8:57 am
  Hey Kara,
  Really pleased you enjoyed the recipe and thank you for sharing your feedback!
  Yes it freezes well, perfect for a healthy meal another day 🙂
  James
  Reply
Samantha says
August 14, 2018 at 12:25 pm

Hi James.
Oh my goodness!!
I have just tried this recipe and it is delicious. It was so simple to make and the aroma’s in the kitchen smelt amazing.
My partner doesnt eat veg at all and im still trying to get him to embrace the thought of a plant based diet. He tried this and couldnt get over how tasty it was. Thankyou so much for sharing this recipe.
Look forward to trying more of your recipes.
many thanks
samantha x
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- James says
  August 14, 2018 at 12:38 pm
  Aww absolutely LOVE this Samantha!!! Really pleased you both enjoyed it and thank you so much for sharing your feedback 🙂
  Reply