Jamaican Jerk Sweet Potato and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant salad with roasted sweet potatoes, black beans, and a zesty jerk-spiced dressing. This caribbean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs sweet potatoes, olive oil, jerk seasoning into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced (1/2 inch) sweet potatoes
• 2 tbsp olive oil
• 1 tsp jerk seasoning
• 1 can (15 oz), rinsed and drained black beans
• 1, diced red bell pepper
• 1/4 cup, finely diced red onion
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/4 tsp ground allspice
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 2 tbsp olive oil and 1 tsp jerk seasoning. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: In a large bowl, combine roasted sweet potatoes, 1 can rinsed black beans, 1 diced red bell pepper, and 1/4 cup diced red onion.
3. Step 3: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp dried thyme, 1/4 tsp ground allspice, and 1/4 tsp salt. Pour over salad and toss gently to coat.