Jerk-Spiced Sweet Potato and Black Bean Bowl

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant vegetarian bowl featuring roasted sweet potatoes dusted with jerk seasoning, paired with smoky black beans and a tangy lime dressing. This Caribbean vegan recipe (gluten free), ready in about 40 minutes, pairs sweet potatoes, olive oil, and jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 30 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

2 large (about 1 lb) sweet potatoes, peeled and cubed
2 tbsp olive oil
2 tbsp jerk seasoning
1 can (15 oz) black beans, drained and rinsed
1 small red onion, finely chopped
1/4 cup chopped cilantro
2 tbsp fresh lime juice
1 tsp salt
2 cups cooked brown rice

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 large peeled and cubed sweet potatoes with 2 tbsp olive oil and 2 tbsp jerk seasoning until evenly coated. Spread on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway, until tender and lightly charred.
Step 2: In a medium bowl, combine 1 can (15 oz) drained and rinsed black beans with 1 small finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, and 1 tsp salt. Stir to mix and let flavors meld.
Step 3: To assemble, divide 2 cups cooked brown rice among four bowls. Top each with a generous portion of the roasted jerk sweet potatoes and the black bean mixture. Garnish with additional cilantro if desired and serve warm.