Preheat the oven to 425°F. Place sweet potato wedges in a large bowl and toss with 3 Tbsp vegetable oil, jerk seasoning, and a pinch of salt. Roast 20-30 minutes, turning halfway through.
In a medium saucepan over medium-high heat with 4 tsp oil, saute half the minced onion and half the minced garlic. Cook until softened, 3 to 5 minutes. Add the rice, coconut milk, 1 tsp salt, and 2/3 cup water. Bring to a boil, reduce heat to low, cover, and cook until water is absorbed, about 50 minutes.
Combine the remaining minced onion, minced garlic, diced mango, cilantro, juice from the lime and 1 tsp salt in a bowl.
When the rice has finished cooking, stir in the lime zest and kidney beans.
Serve sweet potatoes over rice topped with the mango salsa. Serve with additional lime wedges (optional).
