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5 from 2 votes

Warming Sweet Potato Stew with Poached Egg and Avocado

Sweet potatoes, squash, and black beans bathed in spiced tomato sauce, topped with creamy avocado and poached egg – a stew to keep you warm during the chilly winter evenings.
Cook Time25 mins
Total Time25 mins
Course: Lunch
Cuisine: Vegetarian
Servings: 2
Author: The Awesome Green


  • 1 medium sweet potato peeled and cut in small cubes
  • 1 small carnival squash peeled and cut in small cubes
  • 1 cup cooked black beans
  • 1 cup canned tomatoes
  • 1/2 cup filtered water
  • 1 cup fresh spinach leaves
  • 1 onion finely diced
  • 2 garlic cloves crushed
  • 1 tsp coconut oil
  • 1 tbsp turmeric
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp chili flakes
  • For serving
  • 1 bunch fresh parsley finely chopped
  • 2 organic poached eggs
  • 1 ripe avocado peeled and cut in slices


  • Heat the coconut oil in a large cast iron skillet. Add the onion and garlic and fry over low heat heat for two minutes.
  • Add the sweet potato and squash cubes and cook for five minutes, stirring from time to time with a wooden spoon.
  • Pour over the tomato juice, add turmeric and chili flakes, cover with a lid and simmer for ten minutes.
  • Add the black beans, season with salt, stir to combine and cook for five more minutes.
  • Add the spinach leaves, stir to combine and remove from the heat.
  • Serve in bowls with avocado slices, chopped parsley and poached egg.


Vegan version - just serve without egg ;)