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Ingredients
  • 1 batch of our Vegan Jamaican Rice and Peas
  • 1 batch of our Caribbean Collard Greens
  • subheading: For the Jerk Roasted Sweet Potatoes:
  • 3 sweet potatoes peeled and chopped into 1-inch cubes
  • 3 tablespoon neutral-flavored oil we used avocado
  • 2 tablespoon jerk seasoning we used the Walkerswood brand
  • subheading: For the Mango Salsa:
  • 1 mango peeled and diced finely
  • ¼ cup red onion diced finely
  • 2 tablespoon cilantro chopped
  • 4 mini bell peppers or ½ a full-size red bell pepper diced finely
  • Juice of 1 lime
  • Salt and freshly cracked black pepper to taste.
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