CaribbeanMedium · Hot
Coconut Jerk Black Bean Bowl with Butternut Squash
A soulful Caribbean bowl where tender black beans and caramelized butternut squash meet the warm embrace of jerk spices, finished with bright lime and fresh herbs.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Peel and dice the butternut squash into 1-inch cubes. Finely dice the yellow onion. Mince the garlic and grate the ginger. Zest and juice the lime.
2
Heat the coconut oil in a large, deep skillet or cast iron Dutch oven over medium heat until it shimmers and releases its fragrance, about 1 minute.
3
Add the diced onion to the pan. Cook for 5-6 minutes, stirring occasionally, until softened and beginning to turn translucent at the edges.
4
5
Sprinkle the smoked paprika, cayenne, cumin, ground ginger, cinnamon, cloves, salt, and black pepper over the aromatics. Stir everything together and let the spices toast in the oil for 90 seconds, until they bloom and deepen in color.
6
Add the diced butternut squash to the pan. Toss to coat each piece in the spiced oil. Cook for 3-4 minutes, stirring, until the squash brightens in color.
7
Pour in the chicken broth. Scrape any spice or caramelized bits from the bottom of the pan. Bring to a gentle simmer.
8
Cover the pan with a tight lid. Reduce heat to medium-low and cook for 12-15 minutes, until the butternut squash is fork-tender but still holds its shape.
9
Add the black beans with their liquid. Nestle the thyme sprigs into the beans. Simmer uncovered for 8-10 minutes, until the liquid reduces and the beans absorb the jerk flavors. Remove thyme sprigs.
10
11
Divide among bowls. Drizzle each serving with a touch more coconut oil if you wish. Top with fresh cilantro and serve with lime wedges on the side.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -8
Calories
886
per serving
High in protein · 45gHigh in fibre · 43gLow sugar · 12g
Protein
45g
Carbs
150g
Fat
15g
Sat. fat
16g
Fiber
43g
Sugar
12g
Sodium
1018mg
Anti InflammatoryDiabetesDigestive SupportHeart HealthyBalanced MacrosHigh FiberPlant Based Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Runoff
0.06g P
Black Beans drives 64% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CreamyCrispyTender
Aromas
EarthyHerbalSmokyWarm Spice
Kitchen Equipment
Safety & Storage
Cooking Temperature
Bring coconut oil to proper shimmering point before adding aromatics; ensure braising liquid maintains gentle simmer at 185-200°F throughout covered cooking phase
Cross Contamination
Use separate cutting boards for raw chicken broth接触的器具 and ready-to-eat vegetables; wash all utensils thoroughly between handling raw and cooked ingredients
When handling cayenne, cloves, and paprika, avoid touching eyes or face; these spices can cause severe irritation and allergic reactions on mucous membranes
Storage
Refrigerate leftovers within 2 hours in airtight containers; consume within 3-4 days or freeze for up to 3 months
Reheat leftovers to internal temperature of 165°F minimum; ensure even heating throughout before serving
Handling
Butternut squash requires firm pressure during cutting; use stable cutting board and proper knife technique with squash flat on surface to prevent slipping
High Risk Population
Immunocompromised individuals, pregnant women, and young children should verify chicken broth is fully cooked and from trusted sources free of harmful bacteria
Canned black beans should be rinsed thoroughly before use to reduce sodium content and potential bisphenol-A (BPA) exposure from can linings; individuals concerned with BPA should seek BPA-free canned beans.
Allergen Warning
Always verify packaged chicken broth labels for allergen declarations; when in doubt, prepare homemade broth using allergen-free ingredients
Equipment Safety
When removing lid from hot Dutch oven during braising, tilt lid away from face to prevent steam burns from hot spice-laden vapor
Shelf Life
Fresh herbs (thyme, cilantro) should be added just before serving; they degrade quickly and can harbor bacteria if stored improperly
Pro Tips
Technique
Let your spices bloom in the coconut oil until they deepen in color—that 90 seconds is where the flavor transforms from raw to alive. Rush it, and you lose the soul of the jerk.
Substitution
If butternut squash isn't calling to you, golden yam works beautifully here with its natural sweetness, carrying the jerk spices just as gracefully.
Flavor Boost
A few drops of Scotch bonnet sauce stirred in at the end will wake the whole bowl up—that bright heat is what separates a good bowl from one that sings.
From the chef
Butternut squash and black beans carry jerk heat beautifully — the squash softens until each cube holds the warmth of smoked paprika, cinnamon, and cloves, while the beans absorb the spiced broth and thyme like they were made for it. Coconut oil ties everything together with its quiet richness. A squeeze of lime at the end lifts the whole bowl, cutting through the depth with citrus brightness. This is the kind of dish that asks for your attention while it cooks and gives back something soulful and alive when it's done.
AllergensCeleryGlutenSoyMilkFishSulfites
Source: generated · June 12, 2026