Considering this, I must be a dutiful culinary apprentice then because I am always finding inspiration from what other talented chefs are doing in the kitchen. Peaceful Dumpling’s own editor-in-chief, the indomitable Juhea Kim, is always inspiring me to try new things with food. Even though I’ve never seen her cook in person (only in my imagination!), I just have a feeling that she takes the utmost care preparing her recipes–from selecting the flavors and textures to plating the end result in her special way. My own mother is like this (although she may disagree with me). I’ve never seen such evenly diced onions than in my mom’s kitchen! Meanwhile, most evenings, in Mary-Land (not to be confused with the state of Maryland) I am the hottest of hot messes as I flail around the kitchen, throwing together something edible.
Taking great care in the kitchen is something I always strive towards, and so I hold Juhea and my mother up as culinary etiquette role models for myself–because even one is cooking alone, shouldn’t one show food (and the craft) a little respect?
Finally, I’m taking another cue from Juhea and cooking with mango for the first time. Although my kitchen may not be a Zen haven every day, it’s clever cooks like her who make me want to spend more time there.
I hope you enjoy this Roasted Mango and Sweet Potato Rice dish–it’s full of fiber, color, and love.
Healthy Dinner: Roasted Mango and Sweet Potato Rice
- 2-3 cups cooked (about 1 cup dry) brown rice
- 1 ripe mango, peeled and roughly chopped
- 1 sweet potato, roughly chopped
- 1 purple onion, sliced into thin strips
- 2 cloves of garlic, minced
- 1 1/2 cups mushrooms, roughly chopped (variety of your choice; I used baby bella)
- a handful broccoli florets
- 1 cup firm tofu, cut into small chunks
- 2 tablespoons, divided coconut oil
- 1 tablespoon miso paste
- 2 tablespoons tahini
- 1 tablespoon tamari
- 1 teaspoon (or more) sriracha
- 2 tablespoons lime juice
- lime wedges for garnish (optional)
- sesame seeds for garnish (optional)
- salt and pepper to taste
1. Cook the rice according to package instructions. Set aside when done.
2. Preheat the oven to 400*F. Toss the mango and sweet potato (in separate bowls) in 1 tablespoon of coconut oil divided between the two. On a baking sheet, arrange the sweet potato, leaving some room for the mango, which will be added later.
3. Bake the sweet potato for 20 minutes. After 20 minutes, remove the baking sheet, and turn over the sweet potato chunks, so they cook evenly. Add the mango to the remaining space on the baking sheet. Bake for another 10-15 minutes or until the sweet potato is tender.
4. In a frying pan or wok, sauté the onions in the remaining coconut oil at medium heat. After five minutes, add the garlic. Stir for 60 seconds, then add mushrooms, broccoli, and tofu. Stir for 5-6 minutes to lightly sauté. Remove from heat.
5. In a small bowl, whisk together miso paste, tahini, tamari, sriracha, and lime juice.
6. Serve the roasted and sautéed vegetables over rice, and dress with sauce. Garnish with lime wedges and sesame seeds if desired.
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photos: Mary Hood Luttrell