Caribbean Sweet Potatoes
with Coconut Rice & Mango Salsa
You deserve a vacation. Inspired by the ingredients of the Caribbean, this high-protein, high-fiber, sodium-smart dinner boasts the flavors of smoked paprika and juicy tropical fruits. We serve roasted sweet potatoes over creamy, tender coconut rice and black beans for a quick meal that recalls an island retreat.
INGREDIENTS
- 1 sweet potato, cut into wedges
- 1 tsp smoked paprika
- 1 red onion, peeled and minced (divided)
- 2 garlic cloves, peeled and minced (divided)
- 1/2 cup white basmati rice
- 5.5 oz coconut milk
- 1 mango, peeled and diced
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 1 lime, zested, half juiced and half cut into wedges (divided)
- 6 oz organic black beans
- 1 tbsp vegetable oil*
- Pepper*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Add sweet potato, 2 tsp vegetable oil, paprika, and a pinch of salt and pepper to baking sheet and toss. Roast until sweet potato is crisp and browned in places, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)
Heat 1 tsp vegetable oil in medium saucepan over medium-high heat. Add just half the onion and just half the garlic and cook until softened, 3 to 5 minutes. (4-serving meal: use 2 tsp vegetable oil)
Add rice, coconut milk, ½ tsp salt, and ⅓ cup water to saucepan with onion and garlic, bring to a boil, cover, reduce heat to low, and cook until liquid is absorbed and grains are tender, 15 to 18 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 large bowl and toss to combine. (4-serving meal: use ½ tsp salt)
Stir lime zest and beans into coconut rice and divide between bowls. Top with Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Enjoy!
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