Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa

Caribbean Sweet Potatoes

with Coconut Rice & Mango Salsa

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dinner

Jerk cooking and seasoning is synonymous with Caribbean food. Our take on jerk seasoning is a dry spice mixture of garlic, parsley, allspice, cinnamon, and just a touch of salt. We rub the seasoning on sweet potatoes for a thrilling, flavorful dish that is particularly welcomed as the weather cools.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
940
FAT
17g
CARBOHYDRATES
158g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 tbsp jerk seasoning
  3. 1 red onion
  4. 2 cloves garlic
  5. 1 mango
  6. ½ oz Fresh parsley
  7. 1 lime
  8. ¾ cup white basmati rice
  9. 5.5 oz coconut milk
  10. 2 tsp vegetable broth concentrate
  11. 13.4 oz kidney beans
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Nutrition

TOOLS

  • Baking sheet
  • Zester or microplane
  • Small saucepan

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
Add the remaining minced red onion, remaining minced garlic, diced mango, chopped parsley, the juice of just half the lime, ½ tsp salt, and a pinch of pepper to a large bowl. Toss the mango salsa to combine.
6
Serve
Stir the kidney beans and the lime zest into the coconut rice, then divide between large, shallow bowls. Top with the Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Enjoy!