Sweet Potato With Chili Chutney

Ingredients

·       2 cups sweet potatoes, peeled and diced small

·       1/2 cup finely diced red onion

·       1 small green bird’s eye chili, thinly sliced

·       2 teaspoons virgin coconut oil

·       3/4 teaspoon sea salt, or to taste

·       1 pack Royal® Microwaveable White Jasmine Rice

Preparation

·       In a pot of water, add the sweet potatoes and bring to a boil.

·       Cook until al dente (about 10–15 minutes). Drain and transfer to a mixing bowl.

·       In a mortar and pestle, add the red onion, green chili, coconut oil, and sea salt. Mash for about 3 minutes until well combined and slightly softened, releasing the onion’s fibers. Adjust salt to taste.

·       Add this mixture to the cooked sweet potatoes and gently toss to combine.

·       Tear the Royal® Microwaveable Jasmine Rice pouch slightly to vent and heat in the microwave for 90 seconds.

·       Serve the sweet potato chili chutney over the warmed jasmine rice.

(Authentic Royal)