Tiki-Inspired Sweet Potato and Black Bean Bowl with Coconut-Lime Dressing

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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.

Roasted sweet potatoes and black beans served over rice with a zesty coconut-lime dressing for a vibrant vegetarian bowl. This Caribbean-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs sweet potatoes, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 350 cal/serving

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Ingredients

2 medium (about 1 lb), peeled and cut into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed black beans
3 tbsp, divided olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
2 cups cooked brown rice
1/4 cup unsweetened coconut milk
3 tbsp fresh lime juice
1 tbsp honey
1 clove minced garlic
1/4 cup chopped fresh cilantro
2, for garnish sliced green onions

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt until evenly coated. Spread on a baking sheet in a single layer.
Step 2: Roast sweet potatoes for 25 minutes, flipping halfway, until edges are golden and tender.
Step 3: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans and sauté for 3-4 minutes until warmed through.
Step 4: In a small bowl, whisk together 1/4 cup unsweetened coconut milk, 3 tbsp fresh lime juice, 1 tbsp honey, 1 minced garlic clove, and 1/4 cup chopped cilantro until smooth and creamy.
Step 5: Divide 2 cups cooked brown rice evenly between 4 bowls. Top each with roasted sweet potatoes and black beans.
Step 6: Drizzle each bowl with 2 tbsp coconut-lime dressing and garnish with sliced green onions for a fresh finish.