Prep your ingredients: Peel and dice those sweet potatoes into bite-sized cubes. Chop your onion, bell pepper, and mince that garlic. Trust me; prepping makes things so much smoother!
Sauté the base: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions and bell pepper. Sauté for about 5 minutes until they’re soft and fragrant.
Add garlic: Toss in the garlic and cook for another minute.
Stir in the spices: Add cumin, smoked paprika, salt, and pepper. Stir to coat the veggies.
Mix in the sweet potatoes: Add the diced sweet potatoes and stir them in well.
Add liquids: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir together.
Time to simmer: Bring to a gentle boil, lower the heat, cover, and let it simmer for about 25 minutes.
Final touches: When sweet potatoes are tender, stir in the black beans and lime juice. Simmer for an additional 5 minutes.
Season: Taste and adjust the seasoning.
Serve it up: Ladle into bowls, sprinkle with fresh cilantro, and enjoy!
