Sweet Potato and Black Bean Pilaf

Name: Sweet Potato and Black Bean Pilaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 tablespoons (30 ml) olive oil; 1 whole (200 g) yellow onion, large, diced (about ¾ cup / 180 ml); 3 whole (15 g) garlic cloves, minced; 2 whole (450 g) sweet potato, medium, peeled and cut into ½-inch (1.3 cm) cubes; 1½ teaspoons (3 g) ground cumin; ½ teaspoon (1 g) smoked paprika; ¼ teaspoon (½ g) red pepper flakes (optional); 1½ cups (300 g) long-grain white rice (jasmine or basmati), rinsed under cold water and drained; 2¾ cups (650 ml) vegetable or chicken broth; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; fine sea salt, to taste; freshly ground black pepper, to taste; 1 whole (50 g) lime, fresh, zested and cut into wedges for serving; ¼ cup (15 g) fresh cilantro, roughly chopped (optional); 2 whole (30 g) scallion (green onion), thinly sliced (white and light green parts) (optional)

From the MyKitchenBank Kitchen

A vibrant, one-pot pilaf combining fluffy long-grain rice with roasted sweet potato cubes, earthy black beans, and warm cumin spice. Finished with fresh cilantro and lime, this vegetarian Caribbean-inspired dish is hearty enough for a main course and pairs beautifully with grilled vegetables or a simple salad.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1¾ cups each)

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Ingredients

4 servings

2 tablespoons (30 ml) olive oil
1 whole (200 g) yellow onion, large, diced (about ¾ cup / 180 ml)
3 whole (15 g) garlic cloves, minced
2 whole (450 g) sweet potato, medium, peeled and cut into ½-inch (1.3 cm) cubes
1½ teaspoons (3 g) ground cumin
½ teaspoon (1 g) smoked paprika
¼ teaspoon (0.5 g) red pepper flakes (optional)
1½ cups (300 g) long-grain white rice (jasmine or basmati), rinsed under cold water and drained
2¾ cups (650 ml) vegetable or chicken broth
1 can (15 oz) (425 g) canned black beans, drained and rinsed
fine sea salt, to taste
freshly ground black pepper, to taste
1 whole (50 g) lime, fresh, zested and cut into wedges for serving
¼ cup (15 g) fresh cilantro, roughly chopped (optional)
2 whole (30 g) scallion (green onion), thinly sliced (white and light green parts) (optional)

Equipment (4)

Large heavy-bottomed pot with tight-fitting lid (at least 3-quart / 2.8 L capacity)
Sharp chef's knife and cutting board
Measuring cups and spoons
Wooden spoon or rubber spatula

Steps

Before you start

Measure all ingredients before you start cooking
Have your vegetable broth or water at a simmer on another burner for faster cooking
Use a heavy-bottomed pot with a tight-fitting lid to trap steam and cook the rice evenly

1
Sauté aromatics and toast spices
- Heat olive oil in a large heavy-bottomed pot over medium heat for 30 seconds.
- Add diced onion and cook, stirring occasionally, until softened and beginning to turn golden, about 4–5 minutes.
- Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Reduce heat to medium and add cumin, smoked paprika, and red pepper flakes (if using).
- Stir continuously for 30 seconds until the spices release their aroma and coat the onion and garlic.
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Ready when: Onions are soft and golden, spices smell fragrant
Tip: Toast the spices to bloom their flavors rather than adding them raw—this deepens the pilaf's flavor profile.
2
Add rice and sweet potatoes
- Pour the rinsed, drained rice into the pot and stir for 2 minutes, coating every grain with the oil and spice mixture.
- Add the cubed sweet potato and stir to combine.
- The rice will turn slightly opaque at the edges.
- Do not skip this toasting step—it keeps the rice grains separate and prevents mushiness.
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Ready when: Rice is lightly toasted and coated with oil; sweet potato cubes are evenly distributed
Tip: Toasting the rice for a full 2 minutes is key to achieving fluffy, separate grains in the finished pilaf.
3
Add broth and beans
- Pour the warm vegetable or chicken broth into the pot, scraping any browned bits from the bottom with a wooden spoon.
- Stir in the drained and rinsed black beans.
- The liquid should just cover the rice and sweet potato.
- Bring the mixture to a simmer over medium-high heat, stirring occasionally, for about 1–2 minutes.
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Ready when: Liquid comes to a simmer and steam begins to rise
Tip: If your broth is at room temperature, the cooking time may be slightly longer—having it warm beforehand speeds things up.
4
Cover and simmer
- Once the broth is simmering, reduce heat to low.
- Place a tight-fitting lid on the pot.
- Do not stir.
- Cook undisturbed for 18–20 minutes.
- The rice will absorb all the liquid and soften, the sweet potato will become tender, and the flavors will meld.
- Listen for a faint hissing sound indicating steam is being trapped; if you hear aggressive sizzling or see steam escaping everywhere, lower the heat a touch more.
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Ready when: Rice is tender and fluffy; all liquid is absorbed; sweet potato is soft but not mushy
Tip: Resist the urge to lift the lid—each time you do, you release steam and add several minutes to cooking time.
5
Rest and fluff
- Remove the pot from heat and let it rest, covered, for 5–10 minutes.
- This allows any remaining moisture to redistribute evenly and the flavors to settle.
- Uncover and use a fork to gently fluff the rice, breaking up any clumps and separating the grains.
- The sweet potato cubes should be tender but intact.
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Ready when: Rice grains are separate and fluffy; sweet potato is tender; no visible pooling of liquid
Tip: The resting period is crucial for the best texture—don't skip it.
6
Season and finish
- Taste the pilaf and season generously with fine sea salt and freshly ground black pepper.
- Stir in the lime zest.
- Divide the pilaf among serving bowls.
- Garnish with fresh cilantro, sliced scallions, and serve with lime wedges on the side for guests to squeeze over as desired.
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Ready when: Pilaf is well-seasoned and garnished
Tip: Add the lime zest and fresh herbs just before serving so they brighten the dish without fading from heat.

Good to know

Tips

For extra richness, add 2 tablespoons (30 g) of unsalted butter after fluffing the rice—it enriches the pilaf and adds a subtle, silky texture.
If your sweet potatoes are very large or small, cut them so all pieces are roughly the same size (½ inch / 1.3 cm) for even cooking.
For a spicier version, increase the red pepper flakes to ½ teaspoon or add a diced jalapeño or Scotch bonnet pepper when sautéing the onion.
Serve the pilaf at its warmest for the best flavor. If made ahead, warm it gently on the stovetop rather than in the microwave to maintain the texture of the rice and sweet potato.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of vegetable broth (about 2–3 tablespoons per cup of pilaf), stirring often, for 5–7 minutes until warmed through. You can also reheat in the microwave: place 1 cup of pilaf in a microwave-safe bowl, cover loosely with a damp paper towel, and microwave on 50% power for 2–3 minutes, stirring halfway through. The pilaf does not freeze well due to the texture changes in the rice and sweet potato.

Substitutions

long-grain white rice (jasmine or basmati) → Brown rice or wild rice blend. Brown rice will require 5–10 extra minutes of simmering and 5–10 minutes of resting. Increase broth to 3 cups (710 ml). The pilaf will have a nuttier, earthier flavor.
canned black beans → Kidney beans, pinto beans, or chickpeas. Any cooked bean works well. Chickpeas will add a slightly earthier note; adjust salt to taste since canned chickpeas are sometimes saltier.
vegetable or chicken broth → Water or chicken broth. Plain water will produce a milder-flavored pilaf; chicken broth adds deeper savory notes. Reduce salt slightly if using chicken broth, as it tends to be saltier.
fresh cilantro → Fresh parsley or a combination of parsley and mint. Cilantro is traditional in Caribbean cooking, but parsley offers a milder flavor. Mint adds a cool, herbaceous note that complements the sweet potato well.