This generous plant-based bowl is packed with roasted sweet potato, black beans, charred corn, avocado and crunchy cabbage. Jammin Jamaican Seasoning makes every colourful layer taste bold and satisfying. Made with Jammin Jamaican Seasoning.

🥣 Ingredients

• 800g sweet potatoes, peeled and cubed
• 2 tbsp Jammin Jamaican Seasoning
• 2 tbsp olive oil
• 400g tin black beans, drained
• 250g cooked brown rice
• 200g sweetcorn
• ¼ red cabbage, finely shredded
• 1 ripe avocado, sliced
• 150g plant-based yoghurt
• Juice and zest of 1 lime
• Fresh coriander, to serve

Instructions

1. Heat the oven to 210°C/190°C fan/gas 7. Toss the sweet potato with 1½ tbsp seasoning and the olive oil. Roast for 30–35 minutes until tender and caramelised.
2. Warm the black beans gently with the remaining seasoning and a splash of water.
3. Heat a dry frying pan and cook the sweetcorn until lightly charred.
4. Mix the yoghurt with half the lime juice and zest. Toss the cabbage with the remaining lime juice.
5. Divide the rice between bowls. Add the sweet potato, beans, corn, cabbage and avocado, then finish with lime yoghurt and coriander.

⏱️ Timings

• Preparation: 20 minutes
• Cooking: 35 minutes
• Serves: 4

🍽️ Serving Suggestions

Add pickled onions, sliced chilli or toasted pumpkin seeds for extra crunch.

💛 Why This Recipe Works

The sweet potato and corn bring out the blend’s brown sugar and paprika, while cumin, allspice and cayenne give the beans a warm, savoury backbone.

🌶️ Try It With

• Ground Cumin
• Chilli Powder

🍽️ More Recipes Using Jammin Jamaican

• Sticky Jammin Jamaican Chicken with Coconut Rice
• Caribbean Pork & Pineapple Skewers with Pepper Rice
• Jammin Jamaican Coconut Prawns with Mango Rice
• Jammin Jamaican White Fish Traybake
• Homemade Jamaican-Style Beef Patties

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