Caribbean Sweet Potatoes with Coconut Rice and Mango Salsa
This dish was a powerful combo of flavor. The jerk seasoning gave the sweet potatoes life with flavors of cinnamon, garlic and allspice. Coconut rice and kidney beans are a match made in heaven and hearty protein that makes this dish so satisfying.
Pair it with The Resident Pinot Gris to bring out the flavors of the mango and compliment the sweet coconut milk rice. Order it at the link in my bio!
Adapted from Purple Carrot
1 sweet potato cut into fries
1 tbsp jerk seasoning
1 red onion chopped
2 cloves garlic minced
1 mango cubed
1/2 oz chopped fresh parsley
1 can kidney beans drained and rinsed
3/4 cup basmati rice
5.5 oz coconut milk
2 tsp vegetable broth concentrate
Preheat oven to 425. Place sweet potato fries on a baking sheet and spray with olive oil. Sprinkle jerk seasoning over fries with salt and pepper. Bake for 20 minutes.
Place a small sauce pan over medium-high heat with 1 tsp olive oil. Add half of the chopped onion and half of the minced garlic. Cook for 3 minutes.
Add the basmati rice, coconut milk, vegetable broth concentrate, pinch of salt and 3/4 cup water to saucepan. Bring to boil, lower to simmer, cover and cook for 15 minutes.
Make the salsa. Add remaining chopped onion, minced garlic, diced mango, chopped parsley, lime juice and pinch of salt. Toss to combine.
Stir the kidney beans and lime zest into the coconut rice and divide into 2 shallow bowls. Top with Caribbean sweet potatoes and mango salsa.