Snappy Sweet Potato & Black Bean Stew {Vegan}

One of the things I love about vegan eating: I get excited over every meal.

Gone are the days where I have that dreaded feeling of shame. Where I stare down a plate of fried chicken or cheese pizza and promise myself that this will be an indulgence just-for-tonight, then back to healthy eating tomorrow. Nay. That doesn’t happen anymore. I just sit down to dinner, stare at my big fat bowls of awesomeness and think, “do I want seconds?” Because, when you’re cooking with plant-based diet foods, you can have seconds, sweetheart. And thirds, if you so desire. With this recipe? You might want the whole dang pot.

It’s yours, baby. It’s all yours.

 

So, this soup is insanely easy to pull together. It’s straight up gorgeous, too. Just bright orange with little specks of red and polka-dot black beans.

Aren’t those the new colors of spring?

The stuff takes about 20 minutes to make, from start to finish, and it looks pretty cute in a bowl, doesn’t it?

NO IT DOESN’T!

Come on, peeps. I expect more out of you. A basic bowl of soup on this here blog? Boo. Not gonna happen.

Let’s take this recipe to a whole new level.

With this stuff…..

A super basic corn and avocado salsa salad. No, that’s not an official name. I just don’t have an official name for it, so I’m squishing two unofficial names together to sound smart.

Salsa salad.

Whatevs.

See? You toss that cold, sweet and creamy Salsa Salad over you steaming hot bowl of stew, and now you’re really onto something.

Might as well add a dollop of Chipotle Tofu Cream. ‘Cause that’s how we roll.

NOW you can call that a gorgeous bowl of soup.

Told you you’d want the whole pot for yerself.

Print

Snappy Sweet Potato & Black Bean Stew with Avocado Corn Salsa & Chipotle Tofu Cream

Yield: 6-8 servings

Prep Time: 10

Cook Time: 15

Total Time: 25 minutes

Ingredients:

For the Stew:
1 tablespoon olive oil
1/2 onion, diced
3 sweet potatoes, cubed
4 cups water
1/4 cup orange juice
1 teaspoon cumin
1 teaspoon chili powder
1 1/2-2 teaspoons salt
1 red pepper, finely diced
2 cans black beans, drained

For the Avocado-Corn Salsa:
2 avocados, diced
1 cup frozen white corn, thawed
fresh juice of 1 lime
pinch of salt and pepper

For the Tofu Cream:
1/2 block tofu
2 tablespoons vegenaise
1 chipotle pepper in adobo sauce
juice of 2 limes

For garnish:
Fresh chopped cilantro, if desired

Directions:

Heat the olive oil and add the onion. Sweat the onion over medium-high heat for about a minute, then add the diced sweet potatoes, water, cumin, chili powder, and salt. Cook uncovered for about 15 minutes, or until the sweet potatoes are tender. Toss the red peppers in the pot, stir in the black beans, then turn off the heat, but leave the pot sitting on your hot stove.

While the stew in cooking, stir together the avocados, corn, juice, salt, and pepper.

In a blender or food processor, combine all ingredients for the tofu cream together until very smooth.

Serve the piping hot soup topped with the cold salsa, a dollop of tofu cream, and a bit of fresh cilantro. Enjoy!

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13 Responses to “Snappy Sweet Potato & Black Bean Stew {Vegan}”

  1. 1

    Bev Weidner on March 21, 2012 at 7:50 pm Reply

    This. Looks. Insanely. Wonderful.

    And I love seeing you in the spoon. <3

    • Brooke replied: — March 22nd, 2012 @ 11:28 pm

      AM I IN THE SPOON?! EGAD! PHOTOSHOP!!!

  2. 2

    meg on March 21, 2012 at 11:16 pm Reply

    Beautiful pics! Looks amazing! One I’m going to have to try. Thank You!

    • Brooke replied: — March 22nd, 2012 @ 11:27 pm

      Thanks, Meg! It’s a GREAT recipe. PROMISE!

  3. 3

    Northwest Kirsten on March 22, 2012 at 2:48 am Reply

    Your “this soup looks pretty cute, doesn’t it — NO IT DOESN’T” comment cracked me up and reminded me of one of the first times I cooked with my husband (long before we were married). I had made something and was kinda talking to myself saying “what does this need?” He tasted it and said it was fine, but I looked at him and said, “No, I mean, what _color_ does it need?”

    This soup sounds yummy and looks gorgeous. Love it when my food is pretty. :)

    • Brooke replied: — March 22nd, 2012 @ 11:27 pm

      Bwah ha haa! Love the story! LOVES!

  4. 4

    Erin Croutons on March 22, 2012 at 1:39 pm Reply

    I seriously love the way you write, too funny. This looks beautiful and healthy. Love going back for seconds with no guilt!

    • Brooke replied: — March 22nd, 2012 @ 11:26 pm

      Awww. Thank ya, chica! Hugs and more hugs!

  5. 5

    Skye on March 22, 2012 at 2:52 pm Reply

    Your photos are absolutely mouthwatering!!! And I love sweet potato with black beans, salsa, and avocados (I actually make “quesadillas” with sweet potato in place of cheese all the time)! I can’t wait to try this!

    • Brooke replied: — March 22nd, 2012 @ 11:25 pm

      Oh Skye! LOVE the idea of Sweet Potato Quesadillas. You are brilliant, my sweet!

  6. 6

    Charisse on March 26, 2012 at 3:24 pm Reply

    I made this and it was delicious! Seriously, a party in my tummy. I did un-veganize it and just use sour cream instead of making the tofu cream, but it was a wonderfully satisfying meatless dish.

  7. 7

    Teresa on October 25, 2012 at 8:32 am Reply

    This is seriously one of my all time favorite meals to make on week nights when I need something nourishing but not too time consuming. I am a newbie vegetarian because of illness and I just love this dish, makes my life a lot easier and yummier. Thank you!

    !

  8. 8

    Miranda on February 13, 2013 at 12:58 pm Reply

    Hi! Where does the orange juice come into play? The 1/4 cup? Thanks! Can’t wait to try this!

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