1400 700 vegan tb12 caribbeanbowl hero 1

Caribbean Sweet Potatoes

with Coconut Rice and Mango Salsa

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 2
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
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with a lid
  • Microplane
  • Baking sheet

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 (4 tsp) vegetable oil, jerk seasoning, and a pinch of salt and pepper. Bake until tender and browned in spots, 18 to 22 minutes.

2
Prepare the vegetables

Peel and mince the red onion(s). Peel and mince the garlic. Peel the mango(es), cut the flesh away from the pit, and dice. 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 a small saucepan over medium-high with 1 tsp (2 tsp) vegetable oil. Once hot, 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) water to the saucepan and bring to a boil. Reduce heat to low, cover, and cook until the water is absorbed, 12 to 15 minutes.

5
Make the salsa

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

6
Serve

Stir the lime zest and kidney beans into the coconut rice, and divide between large, shallow bowls. Top with the Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Enjoy!