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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 Less Prep Soy-Free Chef's Choice Low Sodium Bone Health
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
770
FAT
17g
CARBOHYDRATES
129g
PROTEIN
25g

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INGREDIENTS

Allergens: tree nut (coconut)
Tools: Baking sheet, Zester, Medium saucepan with lid
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
770
FAT
17g
CARBOHYDRATES
129g
PROTEIN
25g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potato

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)

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 the 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 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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