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Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa
2 or 4 Serving Dinner

Caribbean Sweet Potatoes

with Coconut Rice & Mango Salsa

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
770
FAT
17g
CARBOHYDRATES
129g
PROTEIN
25g

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INGREDIENTS

  1. 1 sweet potato, cut into 1-inch wedges
  2. 1 tbsp jerk seasoning
  3. 1 red onion, minced, divided
  4. 2 garlic cloves, minced, divided
  5. ½ cup basmati rice
  6. 5.5 oz coconut milk
  7. 1 mango, peeled and diced
  8. ½ oz fresh parsley, leaves and tender stems roughly chopped
  9. 1 lime, zested, one half juiced, one half wedged
  10. 13.4 oz kidney beans, drained and rinsed
  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)
Tools: Medium saucepan with lid, Microplane, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
770
FAT
17g
CARBOHYDRATES
129g
PROTEIN
25g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the sweet potato

Preheat the oven to 425°F. Add sweet potato, 2 tsp vegetable oil, jerk seasoning, 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)

2
Cook the aromatics

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)

3
Cook the coconut rice

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 liquid is absorbed and grains are tender, 12 to 15 minutes. (4-serving meal: use 1 tsp salt, ⅔ cup water)

4
Make the salsa

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)

5
Serve

Add lime zest and 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!

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