Caribbean Sweet Potato and Black Bean Bowl
Roasted sweet potato and black beans with Caribbean spices and balanced flavors.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 500g sweet potato. Chop 1 onion and mince 4 garlic cloves. Mince 1 scotch bonnet pepper. Drain and rinse 200g black beans. Measure thyme, allspice, oil, lime juice, salt, and pepper.
Roast
Toss sweet potato cubes with 1 tbsp oil, salt, and pepper. Spread on a baking tray. Roast at 200°C for 25–30 minutes until tender and lightly caramelized, stirring halfway.
Saute
While sweet potatoes roast, heat 1 tbsp oil in a large pan over medium heat. Add onion, garlic, and scotch bonnet; cook 3–4 minutes until fragrant and softened.
Build
Stir in black beans, 2 tsp thyme, and 1 tsp allspice. Cook 4–5 minutes, stirring occasionally, until beans are heated through and spices coat evenly.
Finish
Add roasted sweet potatoes to the pan. Toss gently to combine. Squeeze 2 tbsp lime juice over. Taste and adjust salt and pepper.
Plate
Transfer to serving bowls and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.