Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa

  • 4 sweet potatoes peeled and sliced into wedges
  • 3-4 Tbsp jerk seasoning
  • 1 red onion, minced and divided
  • 6 garlic cloves, minced and divided
  • 4 mangos, diced
  • 2/3 cup chopped fresh cilantro
  • 2 limes, zested
  • 2 15 oz cans kidney beans, drained & rinsed
  • 2.5 cups brown rice, rinsed
  • 2 14 oz cans full-fat coconut milk
  • Mango salsa for topping (optional)
  1. 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.
  2. 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.
  3. Combine the remaining minced onion, minced garlic, diced mango, cilantro, juice from the lime and 1 tsp salt in a bowl.
  4. When the rice has finished cooking, stir in the lime zest and kidney beans.
  5. Serve sweet potatoes over rice topped with the mango salsa. Serve with additional lime wedges (optional).

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