Mexican Sweet Potato “Rice” on Taco Tuesday
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I am a new Independent Pampered Chef consultant and I love using the kitchen tools. Check out the recipe for this healthy dish. (I also got the recipe from Pampered Chef too.) I will provide links for each of the tools if you want to add any to your kitchen too.
MEXICAN SWEET POTATO “RICE”
OUR TAKE ON SWEET POTATO “RICE” INVOLVES SPIRALIZING THE SWEET POTATOES ON THE THIN SPAGHETTI BLADE, AND THEN CHOPPING THEM INTO SMALL PIECES THE SIZE OF RICE! WHAT A HEALTHY ALTERNATIVE TO NORMAL RICE!
2 large sweet potatoes, peeled, ends trimmed and cut in half
1 tsp (5 mL) canola oil
1 cup (250 mL) black beans, drained and rinsed
1 cup (250 mL) canned corn, drained
1/2 cup (125 mL) vegetable broth
1/4 cup (50 mL) chopped fresh cilantro
1 lime, juiced
1/4 tsp (1 mL) salt
1 plum tomato, seeded and chopped
Spiralize the sweet potatoes with the spaghetti blade on the Veggie Spiralizer.
Place the potatoes on a cutting board. Working in batches, coarsely chop the sweet potatoes with a salad choppers until the size of rice (see Cook’s Tip).
Heat the oil in 12” (30 cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add the potatoes, beans, corn, broth, cilantro, juice and salt; cook 4-5 minutes, or until the potatoes are tender, stirring occasionally.
Just before serving, top with the chopped tomato.
6 servings of 3/4 cup/175 mL
Nutrients per serving:
Calories 160, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 34 g, Fiber 7 g, Protein 5 g
Turning veggie “noodles” into “rice” is much easier when you work in small batches. Once you’ve spiralized all of your sweet potatoes, place them on a cutting board and separate into three piles . Use salad choppers to coarsely chop until each pile is riced.
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Peace, love, and hot stuff baby!