Caribbean-inspired
Jamaican Jerk Sweet Potato Black Bean Bowls
Roasted jerk-spiced sweet potatoes, black beans, rice, cabbage slaw, and lime make a colorful Caribbean-inspired bowl dinner.
These bowls use jerk-inspired spices to make sweet potatoes feel like the center of dinner.
Allspice, thyme, garlic, smoked paprika, and chile bring warmth while lime and cabbage slaw keep the bowl from feeling heavy.
Roasting the sweet potatoes hard is the key.
You want browned edges and tender centers so the spice blend has texture to cling to.
Black beans and rice make the bowl filling, and the slaw gives every bite crunch.
It is flexible enough for meal prep, but keep the slaw separate until serving so it stays crisp.
For something else to cook in the same spirit, try Caribbean Curry Chickpea Sweet Potato Bowls or Mango Habanero Black Bean Quinoa Salad.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Toss sweet potatoes with olive oil, allspice, thyme, smoked paprika, garlic powder, cayenne, and 3/4 teaspoon salt.
- Roast for 24 to 28 minutes, flipping once, until browned at the edges and tender.
- Warm the black beans with a splash of water and the remaining salt.
- Toss cabbage with lime juice and cilantro.
- Build bowls with rice, black beans, roasted sweet potatoes, cabbage slaw, and extra lime.
Nutrition
Nutrition Information
Estimated per serving: 560 calories, 18 g protein, 104 g carbohydrates, 10 g fat.
Variations
Recipe Variations
- Use plantains instead of half the sweet potatoes.
- Add mango salsa for a sweeter finish.
- Serve with coconut rice.
Notes
- Use less cayenne for a milder bowl or add more for real heat.
- The sweet potatoes can be roasted 3 days ahead.
- Add grilled chicken or shrimp if you want extra protein.
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