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
Place potatoes on a cutting board. Working in batches, coarsely chop sweet potatoes with a chef’s knife until the size of rice (see Cook's Tip).
Heat oil in 12” (30 cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add potatoes, beans, corn, broth, cilantro, juice and salt; cook 4-5 minutes, or until potatoes are tender, stirring occasionally.
Just before serving, top with tomato.
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