Jerk black bean and sweet potato rice bowls
These Caribbean-inspired bowls pile saucy jerk-spiced black beans and spinach onto rice with roasted sweet potatoes and toasted pepitas, all ready in about 40 minutes.
Published .
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 3
- Protein
- ~19 g
- The vegan swap
- Black beans simmered in a warm jerk sauce of allspice, thyme, garlic and lime take the place of jerk chicken, soaking up all that spice and heat.
- Make ahead
- Store rice, sweet potatoes and beans in separate containers in the fridge for up to 4 days. Reheat the beans with a splash of water and add pepitas and lime just before eating.
Ingredients
Rice and sweet potatoes
Jerk black beans
Toppings
How to make it
Prep while the oven heats
Heat the oven to 425°F. While it heats, cut the sweet potatoes into 1/2-inch cubes, mince the garlic and slice the green onions. About 10 minutes.
Roast the sweet potatoes
Toss the sweet potato cubes with 1 tbsp oil and the salt on a sheet pan. Roast for about 25 minutes, flipping once halfway, until browned at the edges. Do the next two steps while they roast.
Toast the pepitas
While the sweet potatoes roast, toast the pepitas in a dry skillet over medium heat, shaking the pan, until they puff and start to pop. Tip them into a bowl.
Make the jerk beans
Still during the roast, warm 1 tbsp oil in the same skillet over medium heat. Stir in the garlic, allspice, thyme, cinnamon and cayenne until fragrant. Add the beans, 1/2 cup water, soy sauce and maple syrup and simmer, mashing a few beans, until the sauce thickens. Stir in the spinach until wilted, then add the lime juice and salt to taste. Keep warm on low.
Warm the rice and assemble
Once the sweet potatoes are out, microwave the rice covered with a splash of water until hot. Divide among 3 bowls and top with the jerk beans and roasted sweet potatoes, then scatter on pepitas, green onions and cilantro. Serve with lime wedges and hot sauce. About 5 minutes.
Why this works
Blooming the dry spices in hot oil until fragrant wakes up their flavor before any liquid goes in. Mashing some of the beans as they simmer releases starch, so the sauce turns glossy and clings to every bean without any cream or thickener.
Roasting the sweet potatoes at high heat caramelizes their natural sugars, which plays nicely against the allspice, cayenne and bright lime. Toasted pepitas add crunch and a nutty finish, so every bite has soft, saucy and crisp all at once.
Tips
- Have jerk seasoning in your spice drawer? Use 2 to 3 tsp in place of the allspice, thyme, cinnamon and cayenne, and go easy on the salt since blends are often salty.
- Cut the sweet potatoes evenly so they all finish roasting at the same time.
- For extra heat, add a minced jalapeño or a few dashes of Scotch bonnet hot sauce to the beans.
Questions about this recipe
Can I use brown rice instead of white?
Yes. Any cooked rice works, including leftover or frozen brown rice. Warm it the same way just before assembling.
How spicy is this?
With 1/4 tsp cayenne it is warm, not hot. Bump it to 1/2 tsp or add hot sauce at the table if you like real kick.