Slow Cooker Vegan Black Bean and Quinoa Stew

Slow Cooker Vegan Black Bean and Quinoa Stew- a hearty and healthy meal that’s perfect for meal prep! Loaded with sweet potatoes, fire-roasted tomatoes and corn.

Crock pot meals are so easy and satisfying. I love that I’m able to add ingredients and later in the day I have a delicious and nutritious meal (with plenty remaining for leftovers).

In addition to black beans and quinoa, this stew is loaded with sweet potatoes, corn, fire-roasted diced tomatoes, and yellow onion.

I frequently add quinoa to stews to give them a nutritious boost. Quinoa is rich in fiber, minerals, antioxidants, and all nine essential amino acids. It has twice the protein and 5 grams more fiber than white rice. It’s also lower in calories and carbohydrates.

Slow Cooker Vegan Black Bean and Quinoa Stew

Combine the rinsed black beans, quinoa, peeled and diced sweet potatoes, chopped onion, fire-roasted diced tomatoes, and corn in the crock pot. Add the low-sodium vegetable stock and season with cumin. If you would like your stew to have some spice, you can add a tablespoon of chili powder. Cook on low for 6 hours or until the sweet potato is tender. I love thick stews, but if you prefer your stew to have more liquid, add another cup of vegetable stock. If you’re in a hurry, you could also cook the stew on high for 4 hours

Garnish with cilantro, avocado and toasted tortillas wedges. You could also add vegan sour cream or shredded vegan cheese.

This stew freezes beautifully (in Ziploc freezer-safe bags) or you can keep it sealed in the refrigerator for 3-4 days.

Looking for more Vegan Slow Cooker Recipes?

Slow Cooker Carrot Ginger Soup

Slow Cooker Vegan Butternut Squash Soup

Slow Cooker Vegan Black Bean and Pumpkin Chili

Don’t forget to check out my vegan food blog, 10 Ingredient Vegan for more fast and easy recipes!