Jerk Sweet Potato and Black Beans
Bring bold Caribbean flavors to your table with this vibrant Jerk Sweet Potato and Black Beans recipe! Perfectly roasted sweet potatoes are seasoned with zesty jerk spices and paired with hearty black beans simmered in creamy coconut milk, infused with garlic, fresh ginger, and a touch of warming allspice and cinnamon. Optional Scotch bonnet pepper adds a fiery kick, while a squeeze of lime juice brightens every bite. Topped with fresh cilantro and green onions, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it’s an ideal vegan-friendly option for weeknight dinners or served over rice for a hearty meal. Packed with plant-based protein, rich spices, and wholesome ingredients, this Caribbean-inspired recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 1 small Scotch bonnet pepper (optional)
- 1 15 oz can Black beans
- 1 1/2 cup Coconut milk
- 1 tablespoon Jerk seasoning
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 stalks Green onions
- 2 tablespoons Fresh cilantro (optional)
Instructions
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes.
In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil and half of the jerk seasoning. Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the sweet potatoes roast, dice the yellow onion, mince the garlic, and grate the fresh ginger. If using a Scotch bonnet pepper, finely dice it, removing seeds for less heat.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
Stir in the garlic, ginger, Scotch bonnet (if using), ground allspice, ground cinnamon, and the remainder of the jerk seasoning. Cook for an additional minute until fragrant.
Drain and rinse the black beans. Add them to the skillet along with the coconut milk. Stir to combine and let the mixture simmer for 5 minutes to meld flavors.
Once the sweet potatoes are roasted, gently fold them into the skillet. Stir in the lime juice and season with salt and black pepper to taste.
Slice the green onions and chop the cilantro (if using). Garnish the dish with green onions and cilantro before serving.
Serve warm as a main dish or alongside rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5999 mg | 261% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 49.5 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
