Jerk Sweet Potatoes with Cumin Cauli Rice

A delicious filling Vegetarian Caribbean Jerk inspired curry using sweet-potato, carrot and kidney beans in a rich creamy jerk sauce served alongside cumin cauliflower rice. 

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This is one of my all-time favourite recipes and I’ve been making it for a few years now as its such a flavourful, filling and quick meal choice. It uses my favourite sweet-potatoes, along with carrots, kidney beans, coconut milk and that all important jerk seasoning. To make this dish perfect, I have found you need to get the jerk seasoning perfect which will be down to your taste buds and you can play around with making your own jerk seasoning (see recipe note below) which I personally prefer to do or you can buy a pre-made jerk seasoning if you have a brand you already love.


As much as I love this dish, I actually haven’t tried creating any other dish using jerk seasoning which I really should do as I love the flavour of jerk seasoning and I’m always up for trying something new but often I find it can be hard for me as a vegetarian to create something that is usually a meat based dish such as jerk chicken, but I will look into ways of adding jerk into my vegetarian dishes as sweet-potatoes and jerk seasoning really are a match made in foodie heaven and this could definitely make a bean dish or another sweet-potato dish just as awesome and I really ought to jump on the whole African/Caribbean cooking thing though there really isn’t many/if any African outlets near me to even get some inspiration unfortunately!

Anyway, I cannot explain how amazing this simple and easy dish is, as it creates such a thick, hearty, warming, flavoursome and very filling bowl of goodness which is absolutely perfect served with some lightly fried cauliflower rice seasoned with cumin seeds. It can pack a bit of heat and I have made it on many occasions and each time I have made my own seasoning which have always had varied spicy results so adjust to your spice needs!

You could also double this recipe to make a larger batch as this recipe will give two servings but could easily be doubled to feed a family of four for a weeknight meal or you can make a larger amount for weekday lunches. I often make a bigger batch and freeze half as it re-heats in the microwave nicely.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Jerk Sweet Potatoes with Cumin Cauli Rice
Prep time
Cook time
Total time
Serves: Serves 2
  • 1 tbsp oil
  • 1 onion, sliced
  • 2 carrots , peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1tsp ginger paste
  • 1 tsp jerk seasoning (see note)
  • ½ tin red kidney beans, drained and rinsed
  • ½ tin coconut milk
  • 1 tsp soy sauce

  • Rice:
  • Half head cauliflower, pulsed to resemble rice
  • 1tbsp coconut oil
  • 1tsp cumin seeds
  1. In a large saucepan, fry the onions in the oil over a low heat to soften to about 5 minutes. Then add the ginger for a minute.
  2. Add the jerk seasoning and the carrots and fry for 5 more minutes to soften.
  3. Add the sweet potatoes and ginger and stir.
  4. Add the beans, coconut milk and soy sauce. Cover and leave to simmer for about 15-20 minutes or until the carrots and sweet potatoes are soft.
  5. Make the cauliflower rice by heating 1tbsp coconut oil in a frying pan then once heated, add the cumin seeds until they crackle then add the cauliflower and cook through for approximately 5 minutes.
Create a batch of jerk seasoning by adding:
½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp allspice, ½ tsp black pepper, 1tsp garlic powder, 1tsp Cayenne pepper, 1 tsp thyme, 1tsp parsley, ½ tsp brown sugar, 1 tsp paprika, ½ tsp red pepper flakes

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