Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa

Caribbean Sweet Potatoes

with Coconut Rice & Mango Salsa

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

MAIN INGREDIENTS

Allergens: Tree Nuts
Nutrition

INSTRUCTIONS

1
Roast the sweet potato
Preheat the oven to 425°F. Cut the sweet potato into 1 inch thick wedges. Transfer to a baking sheet and toss with 2 tsp vegetable oil, the jerk seasoning, and a pinch of salt and pepper until evenly coated. Bake the Caribbean sweet potatoes until tender and browned in spots, about 18 to 22 minutes.
2
Prepare the vegetables
Peel and mince the red onion. Peel and mince the garlic. Peel the mango, remove the flesh from the pit, and dice into ½ inch pieces. Finely chop the parsley leaves. Zest and halve the lime, then cut half into wedges. Drain and rinse the kidney beans.
3
Cook the aromatics
Place a small saucepan over medium-high heat with 1 tsp vegetable oil. Once hot, add just half the minced red onion and just half the minced garlic. Cook until softened, about 3 to 5 minutes.
4
Cook the coconut rice
Add the white basmati rice, coconut milk, vegetable broth packet, ½ tsp salt, and ¾ cup water to the saucepan with the aromatics. Bring to a boil, reduce heat to low, cover, and cook until the water is absorbed, about 12 to 15 minutes.
5
Make the salsa
6
Serve