Serves 4
Directions
- 1In a large pot over medium heat, add in coconut oil.
- 2Sauté onion and green pepper for 2-3 minutes or until onions become translucent.
- 3Add in garlic and cook for another minute until garlic becomes fragrant.
- 4Add in vegetable broth, sweet potato, green pepper, ginger, cumin, oregano, onion powder, complete seasoning, and smoke paprika.
- 5Cook for about 4-5 minutes, stirring frequently.
- 6Add beans and coconut milk and bring to a boil.
- 7Reduce heat to a low simmer and cook for about 15-17 minutes.
- 8Add in cilantro and cook for an additional 2-3 minutes.
- 9Serve over a bed of brown rice and enjoy!
Ingredients
- 2 cans black beans, rinsed and drained
- 1 sweet potato, cubed
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
- 0.5 red onion, chopped
- 1 small green pepper
- 2 cups vegetable broth
- 0.5 cup cilantro, chopped
- 1 cup coconut milk
- 1 tbsp coconut oil
- 2 tsp cumin
- 1 tsp allspice
- 1 tsp oregano
- 1 tsp onion powder
- 2 tsp complete seasoning
- 0.25 tsp smoked paprika
- to taste Salt
- to taste pepper
- onions (for topping)
- avocado (for topping)
- crushed red pepper (for topping)
- brown basmati rice
Equipment
large pot
Tips
- Plant-based does not mean boring.
- Seasoning is key for good food.
- The stew can be eaten by itself or served over brown basmati rice.
- Topping with onions, avocado, and crushed red pepper enhances the flavor.
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