Hearty Vegan Sweet Potato Stew

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 4 cups)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup quinoa, rinsed
• 4 cups vegetable broth (low-sodium recommended)
• 1 cup coconut milk (optional for creaminess)
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (optional)
• Lime wedges (for serving)

Instructions

1. Prepare the Vegetables: Begin by peeling and dicing the sweet potatoes into uniform cubes. Chop the onion, mince the garlic, slice the carrots, and dice the red bell pepper. Trim the green beans' ends and cut them into 1-inch sections.
2. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add Garlic: Stir in the minced garlic and sauté for 1-2 minutes until fragrant.
4. Incorporate Vegetables: Add the diced sweet potatoes, sliced carrots, and red bell pepper to the pot. Stir well to combine.
5. Add Spices: Sprinkle in the ground cumin, paprika, thyme, salt, and pepper. Stir to coat the vegetables evenly.
6. Add Liquids: Pour in the vegetable broth and coconut milk, stir to combine.
7. Include Quinoa and Beans: Add the rinsed quinoa and drained black beans, mix well.
8. Bring to Boil: Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes.
9. Final Touches: Once cooked, taste and adjust seasoning if necessary. Add more broth or water if the stew is too thick.
10. Serve: Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges.