🍽️ Sweet Potato Boats with Fragrant Kamali Rice and Fresh Mango Salsa

Name: Sweet Potato Boats with Fragrant Kamali Rice and Fresh Mango Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Sweet potatoes (300 g each); 1 Mango; 0.5 Cucumber; 2 Spring onions; 1 Lime; 4 tbsp Olive oil; Salt; Pepper; 1 tbsp Butter (15 g); 250 g ORYZA (Selection Kamali Fragrant Rice); 2 sprigs Mint; 200 g Yogurt (1.5% fat)

774 kcal · 30 min · 4 servings

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Ingredients

4 Sweet potatoes (300 g each)
1 Mango
0.5 Cucumber
2 Spring onions
1 Lime
4 tbsp Olive oil
Salt
Pepper
1 tbsp Butter (15 g)
250 g ORYZA (Selection Kamali Fragrant Rice)
2 sprigs Mint
200 g Yogurt (1.5% fat)

Instructions

1. Wash the sweet potatoes thoroughly under running water.
2. Poke holes into each sweet potato several times using a fork.
3. Place the sweet potatoes on a baking sheet lined with baking paper.
4. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2–3).
5. Bake the sweet potatoes in the preheated oven for 50 minutes.
6. Peel the mango and cut the flesh away from the stone.
7. Cut the mango flesh into small cubes.
8. Peel and wash half of the cucumber.
9. Dice the cucumber finely.
10. Trim and wash the spring onions.
11. Slice the spring onions into thin rings.
12. Rinse the lime with hot water and dry it.
13. Grate the zest of the lime.
14. Squeeze the juice from the lime.
15. Combine the mango cubes, cucumber dice, spring onion rings, lime zest, and lime juice in a bowl.
16. Stir the olive oil into the salsa mixture.
17. Season the salsa with salt and pepper.
18. Heat the butter in a pot.
19. Add the Kamali aromatic rice to the pot.
20. Sauté the rice while stirring until the grains look slightly translucent.
21. Pour 750 ml of boiling, lightly salted water over the rice.
22. Cook the rice in the covered pot over medium heat for approx. 11 minutes.
23. Wait until the water has been completely absorbed by the rice.
24. Fluff the finished rice with a fork.
25. Wash the mint.
26. Shake the mint dry.
27. Finely chop the mint.
28. Stir the yogurt smooth with the chopped mint.
29. Season the yogurt dip with salt and pepper.
30. Take the baked sweet potatoes out of the oven.
31. Make a lengthwise cut in the sweet potatoes.
32. Gently open up the sweet potatoes.
33. Fluff the inside of the sweet potatoes with a fork.
34. Fill the sweet potatoes with the Kamali rice.
35. Add the mango lime salsa on top of the rice.
36. Top the stuffed sweet potatoes with the yogurt dip.

Nutrition per serving

kcal: 774
Protein: 13 g · Fett/Fat: 17 g · Carbs: 139 g