Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa

Cook time: 35-45 mins

• 1 can kidney beans, drained & rinsed
• 1 can coconut milk
• 2 sweet potatoes, peeled and cut into wedges
• 1.5-2 Tbsp jerk seasoning
• 1 red onion thinnly chopped, divided into 2
• 3 garlic cloves, minced, divided into 2
• 2 mangos
• Handful of fresh, chopped corriander
• 1 lime, zested and juiced
• 150g basmati/jasmine rice

1. Place sweet potato wedges in a large bowl and toss with 1.5 Tbsp vegetable oil, jerk seasoning, and a pinch of salt. Roast 20 minutes, turning halfway through.


2. In a medium saucepan over medium-high heat with 2 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, 12 to 15 minutes.


3. Combine the remaining minced onion, minced garlic, diced mango, cilantro, juice from the lime and 1/2 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.