Description
A flavorful vegan delight that combines the sweetness of potatoes with the heartiness of black beans, seasoned with jerk spices.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon jerk seasoning
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Stir in the jerk seasoning and cook for another minute.
- Add diced sweet potatoes, black beans, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- This dish pairs well with rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Jerk Sweet Potato and Black Bean Curry