Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 2 cups fresh spinach, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent.
  2. Stir in the minced garlic, cumin, smoked paprika, and chili powder; cook for 60 seconds until fragrant.
  3. Add the cubed sweet potatoes and stir to coat in spices. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
  4. Stir in the black beans and coconut milk. Simmer uncovered for 5–10 minutes to thicken the liquid.
  5. Stir in the lime juice and chopped spinach until the greens wilt (about 2 minutes). Season with salt and pepper to taste.