Step 1

Start by prepping all the vegetables. Dice the onion and peel and mince the garlic. Peel and chop the sweet potatoes into medium sized chunks.

Step 2

Heat a large pot over medium heat. Add the avocado oil to warm.

Step 3

When the oil is warm, add the onion and garlic along with the sea salt. Sauté for about 5 to 7 minutes, stirring occasionally. Onions should be soft and slightly brown.

Step 4

While the onions are cooking, drain and rinse the black beans in a colander. Open the can of coconut milk.

Step 5

Measure the spices into a small bowl.

Step 6

When the onions are ready, add the sweet potatoes, beans and spices and mix to combine. Cook for about a minute for the spices to start to release some of their flavour.

Step 7

Add in the coconut milk, vegetable broth and hot sauce. We used a milder jalapeño hot sauce, which added a nice flavour without being overly spicy.

Step 8

Bring the stew to a low simmer. Cover and cook for about 30 minutes, stirring occasionally.

Step 9

This stew is nice paired with some brown rice or a piece of homemade sourdough or crusty bread. It is even more flavourful left over for lunch the next day.