Caribbean Sweet Potatoes

with Coconut Rice & Mango Salsa

dinner

Fusion Kidney Beans Coconut Sweet Potato Parsley Lime White Rice Coconut Milk Seasonal Menu Root Vegetables Spring Recipes Grain Bowl Beans/Legumes Nuts Gluten-Free Soy-Free High-Protein Winter Recipes Fruit Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
780
FAT
16g
CARBOHYDRATES
133g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 tbsp jerk seasoning
  3. 1 red onion
  4. 2 garlic cloves
  5. 1 mango
  6. ½ oz fresh parsley
  7. 1 lime
  8. 13.4 oz kidney beans
  9. ½ cup basmati rice
  10. 5.5 oz coconut milk
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Nutrition

TOOLS

  • Medium saucepan with lid
  • Microplane
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potato

Preheat the oven to 425°F. Cut sweet potato(es) into 1 inch thick wedges. Place sweet potato wedges on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, jerk seasoning, and a pinch of salt and pepper. Roast until crisp and browned in places, 18 to 20 minutes.

2
Prepare the produce

Peel and mince the red onion(s). Peel and mince the garlic. Peel the mango(es), remove the seed(s), and dice the fruit. Finely chop the parsley leaves. Zest and halve the lime(s), juice one half (1 lime), and cut one half (1 lime) into wedges. Drain and rinse the kidney beans.

3
Cook the aromatics

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium-high heat. Add just half the minced red onion and just half the minced garlic. Cook until softened, 3 to 5 minutes.

4
Cook the coconut rice

Add the basmati rice, coconut milk, ½ tsp (1 tsp) salt, and ⅓ cup (⅔ cup) water to the saucepan with the onion and garlic and bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 12 to 15 minutes.

5
Make the salsa

Add the remaining minced red onion, remaining minced garlic, diced mango, chopped parsley, lime juice, ¼ tsp (½ tsp) salt, and a pinch of pepper to a large bowl. Toss the mango salsa to combine.

6
Serve

Add the lime zest and kidney beans to the coconut rice, stir, and divide between large bowls. Top with Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Tuck in!