Mexican Sweet Potato "Rice"

Name: Mexican Sweet Potato "Rice"
Yield: 6 servings of 3/4 cup/175 mL
Ingredients: 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

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!

Ingredients

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

Directions

Spiralize the sweet potatoes with the spaghetti blade on a veggie spiralizer.
Place the potatoes on a cutting board. Working in batches, coarsely chop the sweet potatoes with a chef’s knife until the size of rice (see Cook's Tip).
Heat the oil in 12” (30 cm) Signature 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.

Yield:

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

Cook's Tips:

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 (see photo). Use a chef’s knife to coarsely chop, using a back-and-forth rocking motion, until each pile is riced.