Caribbean Sweet Potatoes
with Coconut Rice & Mango Salsa
- 1 sweet potato
- 1 tbsp jerk seasoning
- 1 red onion
- 2 garlic cloves
- 1 mango
- ½ oz fresh parsley
- 1 lime
- 13.4 oz kidney beans
- ½ cup basmati rice
- 5.5 oz coconut milk
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Medium saucepan with lid
- Baking sheet
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.
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.
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.
Add 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. Cover, reduce heat to low, and cook until liquid is absorbed and grains are tender, 12 to 15 minutes.
Add 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.
Add 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. Dig in!