This sweet potato coconut rice and beans is accompanied by a bright, cashew cilantro lime sauce. It’s so hearty and healthful, and it’s bursting with flavor.
This sweet potato rice and beans features large flakes of coconut, tender roasted sweet potato cubes, and a bright, tangy cashew cilantro lime sauce. It’s a lot more flavorful and fun than the many plain pots of rice and beans that I make. I serve it both warm and cold, and it’s an easy dish to make ahead.
Rice and beans can be cooked together or separately. The beans can be made from scratch, with dry beans, or they can be pre-cooked (canned or defrosted).
In the sweet potato rice and beans, rice is cooked from scratch, toasted a little in oil prior to cooking. I think this helps to give it nice, fluffy texture. I use precooked beans, usually canned. And I roast sweet potatoes till they’re nice and tender before folding them together with the other ingredients.
You don’t need to soak your brown rice ahead of time, as I do for the sweet potato rice and beans. However, I find that soaking rice beforehand makes it cook faster, and I’m generally in the habit of doing it when I have time.
Even one hour of pre-soaking rice can reduce the cooking time by five minutes or so. When you’re busy or in a rush, every minute counts.
Rice and bean dishes are even better when they’re paired with a good sauce. The cashew cilantro lime sauce in this recipe is a winner! It’s creamy, tangy, and bright.
I rely heavily on cashews in my recipes. I use them not only in sauces and dressings, but also for vegan cheese and cream. It’s a little inconvenient for those with cashew allergies (or tree nut allergies in general), I know!
If you have a cashew allergy, you can use hulled sunflower seeds in their place.
There are lots of ways to prepare one or a few components of the coconut sweet potato rice and beans ahead of time. I often roast the sweet potatoes a day in advance of making the recipe. You can also cook the rice ahead of time. Both potatoes and rice can be made up to two days before you combine the ingredients.
The cashew cilantro lime sauce can also be made ahead very easily. It will keep for up to five days in an airtight container in the fridge!
The sweet potato rice and beans makes good leftovers. I enjoy preparing it on a Sunday for weekday lunches. You can store the recipe leftovers in an airtight container in the fridge for up to four days.
Best thing about the rice and beans? The fact that they smell faintly of toasted coconut when you dig into them.
I hope you’ll come to enjoy this nourishing dish as much as I do!