This cozy stew is one of those recipes that feels like a warm hug in a bowl.
It’s smoky, hearty, and super filling thanks to the sweet potatoes and black beans.
I make it all the time when I want something healthy but comforting.
It takes just a few minutes to prep, then the slow cooker does all the magic.
No standing over the stove, just set it and forget it.

Why I Love This Recipe
I came up with this recipe on a chilly Sunday afternoon when I wanted something warm, nutritious, and easy to make. I threw together pantry staples, added smoky spices, and walked away. Hours later, I had the coziest stew that tasted even better the next day.
- No sautéing, no fuss — everything goes straight into the slow cooker
- Perfect for meal prep — it gets better over time
- Plant-based, high in protein, and naturally gluten-free
- Feeds a crowd or makes plenty of leftovers
- Freezer-friendly and budget-friendly

What You’ll Need
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with their juices
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 ½ cups low-sodium vegetable broth
- Juice of 1 lime (about 2 tablespoons)
- Fresh chopped cilantro for garnish (optional)
Ingredient

Pro Tips
- Dice your sweet potatoes evenly so they cook at the same rate
- Use fire-roasted tomatoes for extra flavor
- Add the lime juice at the end to brighten everything up
- This stew thickens as it sits — stir in extra broth when reheating if needed
- Want some heat? Add a pinch of cayenne or a diced jalapeño
Tools Required
- 6-quart slow cooker
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cup
- Can opener
- Wooden spoon
Substitutions and Variations
- Swap black beans for pinto or kidney beans
- Add corn or chopped zucchini for extra veggies
- Use chipotle powder instead of smoked paprika for a spicier kick
- Skip cilantro if you’re not a fan — try green onions instead
Make Ahead Tips
You can chop all the veggies the day before and store them in the fridge. In the morning, just toss everything into the crockpot. It also freezes well — portion into containers and freeze for up to 3 months.
How to Make Crockpot Vegan Sweet Potato & Black Bean Stew
Step 1: Prep the veggies
Peel and dice 2 medium sweet potatoes into ½-inch cubes. Dice 1 red bell pepper. Finely chop 1 small yellow onion and mince 3 cloves of garlic.

Step 2: Add everything to the crockpot
In a 6-quart slow cooker, add: the cubed sweet potatoes, diced red bell pepper, chopped onion, minced garlic, 2 drained and rinsed cans of black beans, 1 (14.5 oz) can diced tomatoes with juice, 1 ½ cups vegetable broth, 1 ½ tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Stir everything together well.

Step 3: Cook on low
Cover and cook on low for 6 to 7 hours or until the sweet potatoes are very tender and the flavors are well combined.

Step 4: Add lime juice
Once cooked, stir in the juice of 1 lime (about 2 tablespoons) to brighten the flavors.
Step 5: Serve
Spoon the stew into bowls and garnish with chopped fresh cilantro if desired.

Servings and Cook Time
Serves: 6
Cook Time: 6 to 7 hours on low
Macros (Per Serving)
- Calories: 230
- Protein: 10g
- Carbs: 38g
- Fat: 3g
- Fiber: 11g
- Sugar: 6g
Why This Recipe Works (Quick Science)
The starch from sweet potatoes thickens the stew naturally as it cooks, creating a creamy texture without cream. Black beans release starch too, adding to that thickness. Slow cooking allows time for the spices to meld and deepen in flavor, especially the smoky paprika and cumin. Lime juice at the end cuts through the richness and balances the flavor.
Common Mistakes
- Cutting sweet potatoes too large — they won’t soften enough
- Not draining the beans — it waters down the flavor
- Skipping the lime — it adds brightness that balances the smoky taste
- Lifting the lid too often — it releases heat and slows cooking
What to Serve With
- Crusty sourdough bread
- Warm tortillas or cornbread
- A simple green salad
- Rice or quinoa on the side
- Avocado slices or guacamole for topping
FAQ
Can I cook it on high?
Yes, cook on high for 3 to 4 hours instead of low for 6 to 7 hours.
Is it freezer-friendly?
Absolutely. Cool it completely, portion into containers, and freeze for up to 3 months.
Can I make it on the stovetop?
Yes, just sauté the onion and garlic first, then add everything to a large pot, bring to a simmer, and cook for about 30-40 minutes until the potatoes are tender.
Can I add protein?
Sure! Add cooked lentils or tofu cubes toward the end.
Is it spicy?
Nope — it’s mild. Add hot sauce or chili flakes if you want heat.
Leftovers & Storage
Let the stew cool completely before storing. Keep in an airtight container in the fridge for up to 5 days. It thickens over time — add a splash of broth or water when reheating. Reheat in the microwave or on the stovetop over medium heat.
Wrap Up
This Vegan Sweet Potato & Black Bean Stew is the kind of recipe you’ll want to make again and again — simple, satisfying, and loaded with flavor. I hope you love it as much as I do. If you try it, leave a comment and let me know how it turned out or if you have any questions!