Sweet Potato, Black Bean & Chipotle Stew

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
1 sweet potato (use half)
200g passata
1 tbsp smoked paprika (use half)
240g black beans (drained) (use half)

(Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
1 onion (use half)
3 garlic clove
1 tsp ground cumin (use half)
1 handful of fresh coriander (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
80g baby spinach (use half)
140g sweetcorn (drained) (use half)

(Sweetcorn, water, salt)
1 tbsp chipotle chilli paste (use a quarter)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	63Kcal	592Kcal
	263kJ	2478kJ
Fat	1.2g	11g
of which saturates	0.1g	1.3g
Carbohydrates	11g	100g
of which sugars	4.5g	42g
Protein	3.0g	29g
Salt	0.11g	1.1g
Fibre	2.5g	23g

Ingredients

40g baby spinach
3 garlic clove
230g black beans

(Rehydrated black beans, water, salt.)
1 tsp ground cumin
200g passata

(tomatoes, salt, citric acid)
1 unwaxed lime
1 avocado
1 handful of fresh coriander
1 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 sweet potato
140g sweetcorn

(sweetcorn, water, salt)
1 onion

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	600Kcal
	366kJ	2510kJ
Fat	3.4g	23g
of which saturates	0.7g	5.0g
Carbohydrates	13g	91g
of which sugars	3.7g	26g
Protein	2.5g	17g
Salt	0.19g	1.3g
Fibre	3.4g	23g

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Vegan Prep in 10 2/3 daily fibre 5 of 5 a day Low sat fat

Sweet Potato, Black Bean & Chipotle Stew

Prep time: 0 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

Get cosy with this hearty Mexican-inspired stew. Studded with vitamin C-rich sweet potato, black beans and sweetcorn. Add spicy chipotle and smoked paprika for a subtle kick. Garnish with cooling yoghurt and nutritional yeast for creaminess. Perfect for banishing the winter chill.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Boil a kettle. Dice the sweet potato into 1cm cubes (peel optional). Heat a large frying pan with 1 tsp oil on medium heat. Add the sweet potato and cook for 4-5 mins, until golden.
Meanwhile, finely dice the onion. Finely chop or crush the garlic. Add the onion and garlic to the pan and cook for 3-4 mins, until softened. Add the paprika and cumin and cook for 1 min.
Drain and rinse the beans and sweetcorn. Add both to the pan along with the passata, half the chipotle and 350ml boiling water (175ml for 1 person). Simmer for 15-20 mins, until the sweet potato is soft. Add a splash of water, if necessary.
Roughly chop the coriander. Add the spinach and half the coriander and cook for 1-2 mins, until wilted. Season with sea salt and black pepper.
Serve in bowls and garnish with the yoghurt, nutritional yeast and the remaining coriander.