Directions

1. Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty foil; spray with cooking spray. Set aside.
2. In a bowl, toss sweet potatoes with 2 teaspoons oil, jerk seasoning and a pinch of salt and pepper. Place sweet potatoes on center of foil. Fold foil over so edges meet. Seal edges, making tight ½-inch hold; fold again. Allow space on sides for circulation and expansion. Place foil packets on the grill and cook until tender, 18-22 minutes.
3. Heat a small saucepan over medium-high. Add olive oil, red onion and garlic. Cook until softened, 3 to 5 minutes.
4. Add the rice, coconut milk, ½ tsp salt, and ⅓ cup water to the saucepan and bring to a boil. Reduce heat to low, cover, and cook until the water is absorbed, 12 to 15 minutes.
5. Stir the lime zest and kidney beans into the coconut rice, and divide between large, shallow bowls. Top with the Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Enjoy!