Harissa Sweet Potato & Black Bean Stew
November 12, 2025
Vegetarian sweet potato and black bean stew with harissa paste.
Serves:2-3
Time:35–40 minutes
Easy and delicious sweet potato and harissa stew with black beans, perfect for a warm and cozy weeknight dinner. If I have time earlier in the day, I like to make it in advance as the flavours get better with time. The sweetness of the sweet potatoes pairs very well with the spice of the harissa paste, while the squeeze of lemon at the end adds a nice brightness. I added black beans for extra protein and to make the stew more filling. Serve with brown or white rice for a delicious and satisfying meal.
Ingredients
Base
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 medium red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into cubes (~500 g)
- 1 ½ tbsp harissa paste (Depending on how spice you want the stew)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 × 400 g can chopped tomatoes
- 100 ml (≈ ⅓ cup) vegetable stock or water - made with about ¼ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions.
- 1 × 400 g can black beans, drained and rinsed
- 3 tbsp coconut milk (from tin)
- Juice of ½ lemon or lime
- Salt and black pepper, to taste
To serve
- Yogurt
- White or brown rice
Instructions
1. Sauté the base
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4 minutes. Stir in pepper, and spices (harissa, paprika, cumin) cook until soft.
2. Add sweet potatoes and simmer
- While waiting for the vegetables to cook, cut sweet potatoes. Add sweet potato cubes and toss to coat in the spices. Pour in chopped tomatoes and stock. Bring to a simmer, ( i did 4 on induction), then cover and cook for 23-30 minutes, until the sweet potatoes are tender.
3. Add black beans
- Stir in black beans and coconut milk. Simmer uncovered for another 10 minutes, allowing it to thicken slightly. If still too much water, make the heat higher.
Serving Suggestions
- •Serve warm in bowls with a side of brown rice, quinoa, couscous, or flatbread
- •Add a spoon of Greek yogurt to add creaminess
- •For extra freshness, finish with chopped herbs (parsley or coriander) and a squeeze of lemon before serving.
- •It's also delicious served with spelt or bulgur, or even on its own as a hearty plant-based main.
Storage & Meal Prep
- •Keeps well for up to 4 days in the fridge in an airtight container.
- •The flavours improve overnight, making it perfect for meal prep or next-day lunches.
- •To reheat, warm gently on the stove or in the microwave until hot, add a splash of water or stock if it's too thick.
- •For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
- •Beans: Swap black beans for chickpeas, cannellini or kidney beans.
- •Vegetables: Swap out sweet potatoes for carrots.
- •Spice level: Adjust the harissa to your liking, use 1 tbsp for mild, up to 2 tbsp for more heat.
Enjoy!
Easy and delicious sweet potato and harissa stew with black beans, perfect for a warm and cozy weeknight dinner. If I have time earlier in the day, I like to make it in advance as the flavours get better with time. The sweetness of the sweet potatoes pairs very well with the spice of the harissa paste, while the squeeze of lemon at the end adds a nice brightness. I added black beans for extra protein and to make the stew more filling. Serve with brown or white rice for a delicious and satisfying meal.
Ingredients
Base
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 medium red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into cubes (~500 g)
- 1 ½ tbsp harissa paste (Depending on how spice you want the stew)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 × 400 g can chopped tomatoes
- 100 ml (≈ ⅓ cup) vegetable stock or water - made with about ¼ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions.
- 1 × 400 g can black beans, drained and rinsed
- 3 tbsp coconut milk (from tin)
- Juice of ½ lemon or lime
- Salt and black pepper, to taste
To serve
- Yogurt
- White or brown rice
Instructions
1. Sauté the base
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4 minutes. Stir in pepper, and spices (harissa, paprika, cumin) cook until soft.
2. Add sweet potatoes and simmer
- While waiting for the vegetables to cook, cut sweet potatoes. Add sweet potato cubes and toss to coat in the spices. Pour in chopped tomatoes and stock. Bring to a simmer, ( i did 4 on induction), then cover and cook for 23-30 minutes, until the sweet potatoes are tender.
3. Add black beans
- Stir in black beans and coconut milk. Simmer uncovered for another 10 minutes, allowing it to thicken slightly. If still too much water, make the heat higher.
Serving Suggestions
- •Serve warm in bowls with a side of brown rice, quinoa, couscous, or flatbread
- •Add a spoon of Greek yogurt to add creaminess
- •For extra freshness, finish with chopped herbs (parsley or coriander) and a squeeze of lemon before serving.
- •It's also delicious served with spelt or bulgur, or even on its own as a hearty plant-based main.
Storage & Meal Prep
- •Keeps well for up to 4 days in the fridge in an airtight container.
- •The flavours improve overnight, making it perfect for meal prep or next-day lunches.
- •To reheat, warm gently on the stove or in the microwave until hot, add a splash of water or stock if it's too thick.
- •For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
- •Beans: Swap black beans for chickpeas, cannellini or kidney beans.
- •Vegetables: Swap out sweet potatoes for carrots.
- •Spice level: Adjust the harissa to your liking, use 1 tbsp for mild, up to 2 tbsp for more heat.
Enjoy!