Sheet pan jerk cauliflower and sweet potatoes with black beans
Spicy jerk-rubbed cauliflower, sweet potatoes and black beans roasted on one pan, then topped with juicy mango salsa and lime yogurt.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.88 a serving
- 420 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 head cauliflower
- 2 sweet potatoes, medium
- 1 red onion, divided
- 2 tbsp Jamaican jerk seasoning
- 1 can black beans, drained and rinsed
- 1 mango, diced
- 2 limes
- ¼ cup cilantro, chopped
- ½ cup plain Greek yogurt
From your pantry
- 3 tbsp olive oil
- 1 tsp brown sugar
- ¾ tsp salt, divided
Each serving has about 420 calories, 15 g protein, 68 g carbs and 12 g fat, and costs about $2.88 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No black beans? Pinto beans or kidney beans work.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the cauliflower into florets and the sweet potatoes into ¾-inch .
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Cut three-quarters of the onion into wedges and the rest for the salsa.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
the cauliflower, sweet potatoes and onion wedges on a large with the oil, jerk seasoning, brown sugar and ½ teaspoon salt. Spread into one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Jerk seasoning is salty and hot. Taste a pinch before you add any extra.for 20 minutes. Stir, scatter the beans over and roast until the sweet potatoes are tender and everything is at the edges, 10 to 12 minutes more.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 31 min
Meanwhile, stir the mango, onion, juice of 1 lime, the cilantro and of salt together for the salsa.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Stir the yogurt with the and juice of half the second lime. Cut the rest into wedges.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Spoon everything into bowls and top with the mango salsa, a dollop of lime yogurt and a lime wedge.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
