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Sweet Potato Black Bean Soup With Sage Avocado Cream [Vegan]

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A creamy, filling soup filled with black beans, sweet potato, and a smoked flavor. This soup is perfectly sided with millet flatbread!

Sweet Potato Black Bean Soup With Sage Avocado Cream [Vegan]

This Recipe is :

Dairy Free Vegan






For the Soup:

  • 1 tablespoon coconut oil
  • 2 cups diced sweet potato
  • 1 3/4 cups cooked black beans with cooking liquid (or 1 can black beans)
  • Salt/pepper to taste
  • 1/2 teaspoon chili flakes
  • Scant 1/2 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1 vegan vegetable bouillon cube (I opt for low or no sodium varieties so I can control the salt levels myself)
  • Water as needed
  • Sage avocado cream, microgreens, & millet flatbread to serve

For the Avocado Cream:

  • 1 ripe avocado
  • 1 teaspoon minced fresh sage
  • 1 1/2 teaspoon fresh lemon juice
  • 1 tablespoon coconut milk (or other plant milk)
  • Salt, to taste

For the Millet Flatbread:

  • 6 tablespoons whole (uncooked) millet
  • 2 tablespoons coarse cornmeal
  • 2 tablespoons hemp seeds
  • 2 tablespoons chia seeds or flax meal
  • 1/2 teaspoon toasted whole cumin seeds
  • Salt, to taste
  • 1 1/4 cups boiling water
  • coconut oil for cooking


For the Soup:

  1. Add the coconut oil to a pot then set it over medium heat. Once the coconut oil melts, add the sweet potato and a good pinch of salt and pepper.
  2. Cook the sweet potatoes, stirring occasionally, until they have softened and are beginning to turn golden along the edges. Add the black beans and their cooking liquid to the pot along with the chili flakes, garlic, paprika, and the bouillon cube.
  3. Add just enough water to cover all of the contents in the pot, then allow the soup to come to a simmer. Simmer the soup for 5 minutes to allow the flavors to marry and the beans to warm through.
  4. Using either an upright blender or an immersion blender, blend the soup until smooth. You can keep it thick, or thin it out a bit with more water. Taste the soup and add more salt or pepper if needed. Serve topped with the sage avocado cream, microgreens, and a side of millet flatbread (recipes below). Makes 3-4 servings.

For the Avocado Cream:

  1. Add the flesh of the avocado to a bowl along with the other ingredients. Mash it really well (or use a blender) until it is smooth and creamy. If it seems too thick, add a splash more coconut milk.

For the Millet Flatbread:

  1. Add the millet, cornmeal, hemp, chia, cumin seeds, and a good pinch of salt to a blender.
  2. Cover the dry ingredients with the boiling water then allow the mixture to soak for 5 to 10 minutes.
  3. While the mixture is soaking, heat a dab of coconut oil in a skillet over medium heat.
  4. Blend the contents in the blender until smooth. It will look like a thinner pancake batter.
  5. Pour a quarter of the batter onto your preheated pan. Cook the flatbread for 2 to 3 minutes on each side or until golden brown. Continue with the remaining batter. Makes 4 flatbreads.


I kept my soup really thick so I could scoop it out easily with my flatbread. Basically, this is soup walks a very fine line between thick soup and warm bean dip, but I dig it, so you might, too. You don’t have to make the flatbread to go with it, but I highly recommend it.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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