Description
A robust plant-based stew with smoky cumin, sweet potatoes, black beans, and lentils in a rich tomato base. Perfect for a family meal or solo comfort dish, packed with protein and balanced flavors.
Ingredients
1 tbsp olive oil
1/2 onion, diced
2 garlic cloves (or garlic powder)
1 cup diced sweet potatoes
2 tsp cumin
1 tsp chili powder
1 tbsp tomato paste
1 cup brown lentils (rinsed)
1 can black beans (drained & rinsed)
1 can diced tomatoes
1 cup frozen corn
2 cups vegetable broth (or water)
Cheddar cheese (optional, for topping)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion and garlic until fragrant.
Add sweet potatoes, cumin, and chili powder, sautéing for 2-3 minutes.
Stir in tomato paste and lentils, coating them in the spices.
Pour in diced tomatoes and vegetable broth, bringing to a simmer.
Add black beans and corn, covering the pot. Simmer for 20-25 minutes until lentils and sweet potatoes are tender.
Adjust seasoning and serve optionally topped with cheddar cheese.
Notes
For a vegan option, substitute cheddar with vegan cheese or omit entirely.
Use garlic powder if fresh garlic is unavailable.
Storage: Refrigerate in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stewing/Simmering
- Cuisine: Mexican