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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
130g
PROTEIN
25g

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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
  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
130g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potato

Preheat the oven to 425°F. Cut sweet potato(es) into 1 inch thick wedges. Add sweet potato wedges, 2 tsp (4 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.

2
Prepare the produce

Peel and mince the 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 the other half (1 lime) into wedges. Drain and rinse the kidney beans.

3
Cook the aromatics

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium-high heat. Add just half the minced onion and just half the minced garlic. Cook until softened, 3 to 5 minutes.

4
Cook the coconut rice

Add basmati rice, coconut milk, ½ tsp (1 tsp) salt, and ⅓ cup (⅔ 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.

5
Make the salsa

Add remaining minced 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.

6
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. Enjoy!

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