Caribbean Sweet Potatoes with Black Beans, Coconut Rice and Mango Salsa
Adapted from myrecipes.com, purplecarrot.com, and Cooking with Your Instant Pot Mini
Equipment
- Instapot
- Rimmed Baking Sheet
Ingredients
Black Beans (may be made ahead)
- 1 pound dry black beans
- 2 cloves garlic
- ½ onion finely chopped
- 1 T vegetable oil
- 1 tsp salt
Roasted Sweet Potatoes
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp dried thyme
- ¼ tsp sugar
- ¼ tsp salt
- ⅛ tsp paprika
- ⅛ tsp ground allspice
- Pinch black pepper
- Pinch cinnamon
- Pinch nutmeg
- Pinch red pepper flakes
- 2 T olive oil or other oil
- 1 pound sweet potatoes cut into 1-inch wedges
Mango Salsa
- ½ onion finely chopped
- 2 garlic cloves minced
- 1 mango peeled and diced
- ¼ bunch cilantro
- 1 lime juiced, zest reserved for rice
Coconut Rice
- 1 cup rice
- 1 ½ cups coconut milk
- 1 tsp salt
- ½ cup water
Instructions
Black Beans
- Combine all ingredients with 5 cups of water in the instapot. Set to Bean/Chili mode for 30 minutes. Allow 10 minutes of natural release before manually releasing the rest of the pressure. Drain and serve immediately, or refrigerate or freeze in the liquid.
Roasted Sweet Potatoes
- Combine all seasonings. Toss sweet potatoes in oil and then seasonings. Roast at 425 degrees for about 20 minutes.
Mango Salsa
- Combine onion, garlic, mango, cilantro and lime juice with salt and pepper to taste. Allow to rest at room temperature.
Coconut Rice
- Combine all ingredients in a medium pot with a lid, and bring to a simmer. Reduce heat and cook for 12-15 minutes, or until liquid is absorbed.
Notes
To Serve:
Stir reserved lime zest and drained black beans into cooked rice. Top with sweet potato wedges and mango salsa.
Stir reserved lime zest and drained black beans into cooked rice. Top with sweet potato wedges and mango salsa.