![Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa](https://images.purplecarrot.com/uploads/product/image/2029/_1400_700_CaribbeanSweetPotatoeswithCoconutRice_MangoSalsa_WEBHERO.jpg)
Caribbean Sweet Potatoes
with Coconut Rice & Mango Salsa
Nutrition (per serving)
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INGREDIENTS
Nutrition (per serving)
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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!
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