Turn a vegetarian salad into a hearty flavour explosion with this medley of gently spiced sweet potato, black beans and fresh greens. It’s a satisfying taste of Jamaica in a veggie-loaded and colourful bowl.
mild Caribbean jerk seasoning
long red chilli
spinach & rocket mix
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato on an oven tray lined with baking paper. Sprinkle with the mild Caribbean jerk seasoning (see ingredients list) and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool.
While the sweet potato is roasting, drain and rinse the black beans. Drain the sweetcorn. Thinly slice the cucumber into half-moons. Roughly chop the coriander. Thinly slice the long red chilli (if using). Zest the lime to get a good pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat. Once hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.
Return the pan to a high heat with a drizzle of olive oil. Add the sweetcorn and black beans and cook, tossing, until the corn is golden and the beans have split slightly, 5 minutes. Set aside. TIP: Cover with a lid if the corn kernels start to pop out of the pan.
In a large bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), a good squeeze of lime juice and a pinch of salt and pepper. Add the spinach & rocket mix, charred corn, black beans, cucumber, the cooled sweet potato, 1/2 the coriander and 1/2 the long red chilli (if using). Just before serving, toss to coat.
Divide the Caribbean sweet potato & black bean salad between plates. Crumble over the fetta and sprinkle with the toasted coconut, remaining coriander and remaining long red chilli (if using). Serve with any remaining lime wedges.