Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa

Ingredients

• Sweet potato

  Raw, unprepared

  100g

• Seasoning

  Taco - Just the Basics

  1 tbsp dry mix or 8g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  5 ½ oz or 156g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

• Parsley

  Raw

  14g

• Limes

  Raw

  1 fruit or 67g

• Kidney beans

  All types, mature seeds, raw

  13 ⅜ oz or 380g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 1 - Roast the sweet potato.
2. 2 - Cook the aromatics.
3. 3 - Cook the coconut rice.
4. 4 - Make the salsa.
5. 5 - Serve.
6. Recipe by: Purple Carrot (source: https://www.purplecarrot.com/recipe/caribbean-sweet-potatoes-with-coconut-rice-mango-salsa-db61b5a2-6e0f-4d10-8ece-462b0b7a2638)

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