Brazilian Moqueca

Dice the unpeeled sweet potato. Add the diced sweet potato to a large pot, cover with 1 inch of water, and add a pinch of salt. Bring to a boil over high heat and cook until fork-tender, about 5 to 7 minutes. Drain and return to the large pot, off of the heat.

Add the rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the water is absorbed and the rice is tender, about 14 to 16 minutes.

Drain the hearts of palm. Halve lengthwise and cut into 1 inch pieces. Peel and dice the red onion. Peel the garlic. Roughly chop the cilantro leaves and stems. Thinly slice the mini sweet peppers. Thinly slice the scallion. Halve the limes and cut one half into wedges. Deseed and roughly chop the serrano pepper.

Add the diced red onion, peeled garlic, chopped cilantro, juice from the remaining 1½ limes, as much of the chopped serrano pepper as you’d like, ¾ cup of the tomatoes, and a pinch of salt and pepper to a blender. Blend the marinade until smooth, and transfer to a large bowl. Add the sliced hearts of palm and let marinate.

Return the large pot with the sweet potatoes to medium-high heat. Add the sliced mini sweet peppers, coconut milk, and ¾ cup water. Bring to a simmer for 2 to 3 minutes. Add the marinated hearts of palm and marinade and simmer until slightly thickened, about 2 to 3 minutes. Season with ½ tsp salt and a pinch of pepper.

Divide the rice between shallow bowls. Top with the Brazilian moqueca. Sprinkle with scallions and serve with lime wedges. Enjoy!