Healthy One-Pot Sweet Potato Stew with Miso
Stews are unbeatable for me: colorful, nutrient-rich, and packed with flavor. They’re simple yet always a delight.
My latest recipe combines the natural sweetness of sweet potatoes with the hearty taste of black beans and a hint of miso paste, adding a gentle, umami-rich depth.
This stew brings together the spiciness of Mexican chili with the balance of Japanese miso, all in a convenient one-pot meal.
Perfect for chilly days or when you’re craving something healthy and nourishing.
Try this easy, vegan recipe and be surprised by the unique combination!
Ingredients:
500g sweet potatoes, peeled and diced
3 cloves garlic, finely chopped
1 large onion, diced
1/2 red chili, finely chopped
1.5 tsp cumin seeds and coriander seeds (toasted and ground)
800ml canned diced tomatoes
350ml vegetable broth
400g black beans (canned, rinsed)
2 handfuls of spinach
1 tbsp miso paste
1 tbsp almond butter
Salt and pepper to taste
2 tbsp oil for frying
Cress and avocado for garnish
Servings: 4 portions
Effort: Medium Ready in 40 minutes, including prep and cooking—ideal for a quick, nutrient-rich meal.
Nutritional value: Strong Each serving provides your body with a wealth of vitamins, minerals, plant-based protein, and healthy fats—perfect for a balanced vegan diet.
Michaela's Opinion: Cooked in just one pot and ideal for stress-free days—minimal effort, maximum flavor.
Instructions:
1) Peel and dice the sweet potatoes. Finely chop the onion, garlic, and chili. Rinse and drain the black beans.
2) Heat the oil in a large pot over medium heat and sauté the onion until translucent. Add the garlic and chili and sauté briefly.
3) Stir in the cumin and coriander seeds and toast briefly before adding the sweet potatoes. Mix everything well.
4) Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the sweet potatoes are tender.
5) Once the sweet potatoes are soft, add the black beans and spinach. Simmer for another 5 minutes until the spinach wilts.
6) Stir in the miso paste and almond butter. Season with salt and pepper to taste. Serve the stew in bowls, garnish with cress and avocado, and enjoy!
Michaela's Tip: Lightly toast the cumin and coriander seeds to bring out their full aroma, and always add the miso paste at the end to preserve its healthy enzymes.
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