Ingredients
- 2 tsp. Vita Coco Coconut Oil
- 380g reduced fat coconut milk
- 20g lemon grass, cut in half
- 2 tbsp light brown sugar
- Pinch of salt
- 180g black rice
- 1⁄2 tsp chili flakes
- 1 ripe mango
- 1 lime
- 1 large sweet potato
Method
- Preheat the oven at 180 degrees
- Peel and cut the sweet potato into small cubes and toss into a pan or baking tray with a tsp of Vita Coco Coconut Oil, chilli flakes, and a pinch of salt.
- Roast the potato in the oven for 15-20 minutes.
- Fry the lemon grass in a tsp of oil for a few minutes. Add the milk and bring to boil until bubbling.
- Stir in the rice and reduce the heat, allowing to cook for 35-40 minutes on low heat.
- Make the dressing by peeling the mango and slicing thinly.
- Zest and juice the lime and mix together with the mango in a bowl.
- Set aside until rice is ready.
- Dish the rice into a bowl and top with mango dressing to serve.
