Caribbean Sweet Potatoes
with Coconut Rice & Mango Salsa
INGREDIENTS
- 1 sweet potato, cut into 1-inch wedges
- 1 tsp paprika
- 1 red onion, peeled and minced (divided)
- 2 garlic cloves, peeled and minced (divided)
- ½ cup basmati rice
- 5.5 oz coconut milk
- 1 mango, peeled and diced
- ¼ oz fresh parsley, leaves and tender stems roughly chopped
- 1 lime, zested, half juiced, half cut into wedges
- 13.4 oz kidney beans, drained and rinsed
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add sweet potato, 2 tsp vegetable oil, paprika, and a pinch of salt and pepper to a baking sheet and toss. Roast until wedges are crisp and browned in places, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)
Heat 1 tsp vegetable oil in a medium saucepan over medium-high heat. Add just half the onion and just half the garlic. Cook until softened, 3 to 5 minutes. (4-serving meal: use 2 tsp vegetable oil)
Add basmati rice, coconut milk, ½ tsp salt, and ⅓ cup water to the saucepan with the onion and garlic. Bring to a boil, cover, reduce heat to low, and cook until the liquid is absorbed and grains are tender, 12 to 15 minutes. (4-serving meal: use 1 tsp salt, ⅔ cup water)
Add remaining onion, remaining garlic, mango, parsley, lime juice, ¼ tsp salt, and a pinch of pepper to a large bowl. Toss the mango salsa to combine. (4-serving meal: use ½ tsp salt)
Add lime zest and kidney beans to the coconut rice, stir, and divide between bowls. Top with Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Enjoy!
SIMILAR RECIPES
ROASTED SWEET POTATOES & BELUGA LENTILS with Citrus Pecan Salad & Chipotle Crema
QUINOA TABOULI with Roasted Vegetables & Tzatziki Sauce
RANCHERO BOWLS with Cumin Roasted Vegetables & Serrano Yogurt
