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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes and black beans served over rice with a zesty coconut-lime dressing for a vibrant vegetarian bowl. This caribbean-inspired vegan (vegetarian) ready in about 35 minutes blends (15 oz), drained and rinsed black beans, divided olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. Step 2: Roast sweet potatoes for 25 minutes, flipping halfway, until edges are golden and tender.
  3. 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.
  4. 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.
  5. Step 5: Divide 2 cups cooked brown rice evenly between 4 bowls. Top each with roasted sweet potatoes and black beans.
  6. Step 6: Drizzle each bowl with 2 tbsp coconut-lime dressing and garnish with sliced green onions for a fresh finish.

Equipment for this recipe

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Frequently asked questions

How long does Tiki-Inspired Sweet Potato and Black Bean Bowl with Coconut-Lime Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tiki-Inspired Sweet Potato and Black Bean Bowl with Coconut-Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tiki-Inspired Sweet Potato and Black Bean Bowl with Coconut-Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tiki-Inspired Sweet Potato and Black Bean Bowl with Coconut-Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

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

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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