This Slow Cooker Black Bean, Quinoa, and Sweet Potato Stew is the ultimate comfort food that’s both nutritious and delicious. Packed with protein-rich black beans, quinoa, and vibrant sweet potatoes, this stew is a complete meal in a bowl. It’s not only satisfying and hearty but also incredibly easy to make, making it perfect for busy weeknights or lazy weekends.
This stew is a nutritional powerhouse, loaded with fiber, vitamins, and minerals. Black beans provide plant-based protein, while quinoa adds a healthy dose of whole grains. The sweet potatoes add a natural sweetness and are packed with antioxidants.
I love making this stew when I want a comforting and wholesome meal that’s packed with flavor. It’s perfect for those cold winter days or when I need a nutritious meal to fuel my adventures. I remember enjoying a similar stew while hiking in the mountains, and it was the perfect way to refuel and warm up after a long day on the trails.
Cuisine: Southwestern
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low, 3-4 hours on high
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 (15 oz) cans black beans, drained and rinsed
- 2 large sweet potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving (optional)
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Serving bowls
Instructions:
- In the slow cooker, combine the rinsed quinoa, black beans, diced sweet potatoes, diced onion, minced garlic, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender.
- Once the stew is cooked, taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro and avocado slices, if desired.
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
Slow Cooker Black Bean, Quinoa, and Sweet Potato Stew
Equipment
- 1 Slow cooker
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 cup quinoa rinsed and drained
- 2 15 oz cans black beans, drained and rinsed
- 2 large sweet potatoes peeled and diced
- 1 onion diced
- 3 cloves garlic minced
- 1 28 oz can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado slices for serving (optional)
Instructions
- In the slow cooker, combine the rinsed quinoa, black beans, diced sweet potatoes, diced onion, minced garlic, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender.
- Once the stew is cooked, taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro and avocado slices, if desired.
Notes
- Calories: 320
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
