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A large, oval serving dish is filled with coconut sweet potato rice and beans, and it's covered with a green sauce.
4.18 from 17 votes

Coconut Sweet Potato Rice and Beans

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings

Ingredients

  • 2 tablespoons avocado oil (divided)
  • 1 lb sweet potatoes, scrubbed and cut into 1-inch cubes (2 medium or 3 smaller sweet potatoes)
  • Kosher salt and freshly ground black pepper
  • 1 cup long grain brown rice (pre-soaked for an hour or two if possible, then drained)
  • 1 tablespoon lime juice
  • 1/3 cup coconut flakes
  • 1/2 cup roughly chopped, packed cilantro leaves
  • 1 1/2 cups cooked black beans (1 14.5-ounce can, drained and rinsed)

For the 4-ingredient cilantro cashew lime sauce:

  • 1/3 cup raw cashews (soaked in water for at least 2 hours, then drained)
  • 1 cup packed cilantro leaves and stems
  • 3 tablespoons freshly squeezed lime juice
  • 1/3 cup water, more as needed
  • 1/2 teaspoon salt

Instructions

  • Preheat your oven to 400F and line a baking sheet with parchment. Toss the sweet potato cubes with 1 tablespoon of the oil. Spread the cubes on the baking sheet and season with salt and pepper. Roast for 35 minutes, or until the potatoes are crispy and gently browning. Remove them from heat.
  • While the potatoes cook, heat the remaining 2 teaspoons oil in a medium sized saucepan or pot over medium heat. Add the brown rice. Toast the rice for about 3 minutes, or until it’s smelling nutty. Add 1/4 teaspoon salt and 2 cups water. Bring the water to a boil and reduce the heat to low. Cover and simmer for 25-35 minutes, or until the rice is tender and the water is absorbed. Remove the rice from heat and allow it to steam for 10 minutes, still covered.
  • To make the sauce, blend all ingredients together in a powerful blender till smooth. Add a tablespoon of extra water as needed, if the mixture is very thick.
  • Fluff the rice gently with a fork. Add the lime juice, coconut flakes, cilantro, and black beans. Fold everything together, then taste the rice and add additional lime juice, salt, and pepper to your liking.
  • Arrange the rice and bean mixture and the roasted potatoes on a serving platter (or in serving bowls). Drizzle the platter with the cilantro cashew lime sauce. Serve.