Sauté the aromatics

• Heat the olive oil in a pot over medium heat.
• Add the onion and sea salt and cook until softened.
• Stir in the garlic and fresh thyme.

Toast the spices

• Add the spices and stir for a minute to bloom their flavor.

Simmer the stew

• Add the sweet potato, black beans and vegetable stock.
• Bring to a simmer and cook until the sweet potato is tender.

Cream it up

• Stir in the plant milk and sriracha.
• Simmer briefly until the stew is thick and creamy, then taste and adjust the seasoning.