Caribbean kumara with salsa

Caribbean kumara with salsa

Tags

Vegan
caribbean

Cook

Ingredients

  • 2 kumara, peeled and cut into wedges
  • 6 cloves garlic
  • 2 tbsp jerk seasoning
  • 1 red onion, minced
  • 1 avocado, chopped
  • Cherry tomatoes, quartered
  • 6 garlic cloves, minced
  • 2 mangos, diced
  • ½ cup chopped coriander
  • 1 lime, zested
  • 15 oz can kidney beans, drained & rinsed
  • 1 ¼ cups rice
  • 14 oz can coconut milk

Steps

  1. Preheat the oven to 200°C.
  2. Place sweet potato in a large bowl and toss with oil, jerk seasoning, and a pinch of salt.
  3. Roast 20 minutes along with the cloves of garlic, turning halfway through.
  4. In a saucepan add oil, half the onion and half the garlic. Cook until softened, 3 to 5 minutes.
  5. Add the rice, coconut milk, ½ tsp salt, and ⅔ cup water.
  6. Bring to a boil, reduce heat to low, cover, and cook until rice is done.
  7. Combine the remaining onion, garlic, mango, tomatoes, coriander, lime juice and avocado in a bowl.
  8. When the rice has finished cooking, stir in the lime zest and kidney beans.