Caribbean · Dinner
Caribbean Sweet Potato and Black Bean Bowl
Roasted sweet potato and black beans with Caribbean spices and balanced flavors.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
500Calories
16gProtein
14gFat
72gCarbs
6gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
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.
2
Roast
Toss sweet potato cubes with 2 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.
3
Saute
While sweet potatoes roast, heat 2 tbsp oil in a pan over medium heat. Add onion, garlic, and scotch bonnet; cook 3–4 minutes until fragrant and softened.
4
Build
Stir in black beans, 2 tsp thyme, and 1 tsp allspice. Cook 3–4 minutes, stirring occasionally, until beans are heated through and spices coat evenly.
5
Finish
Add roasted sweet potatoes to the pan. Toss gently to combine. Squeeze 2 tbsp lime juice over. Taste and adjust salt and pepper.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) sweet potato
- 200g (7.1 oz) black beans
- 1 onion
- 4 garlic cloves
- 1 scotch bonnet pepper
- 2 tsp thyme
- 1 tsp allspice
- 2 tbsp neutral oil
- 2 tbsp lime juice
- salt
- black pepper