Mexican Sweet Potato Cauli Rice

Gluten Free | Vegetarian

Serving Size 4
Total Time 30 minutes



1 medium sweet potato

extra virgin olive oil


1 bag frozen caulirice

1 can black beans, drained and rinsed

1 tsp cumin

1 tsp paprika

1/4 tsp garlic powder

1.4 tsp onion powder

1/2 bunch cilantro, chopped

2 green onions, chopped

1 lime, juiced

  • Preheat oven to 400.

  • Chop sweet potato into small pieces. Toss in olive oil and salt.

  • Bake in oven until soft and sightly browned. 

  • When sweet potatoes are done, pour entire bag of frozen caulirice in a pan on medium heat.

  • Add in sweet potatoes and black beans.

  • Add garlic powder, onion powder, cumin, and paprika and mix.

  • Lastly, add in green onion and cilantro.

  • Top with lime juice.

Season with additional salt.

tips & tricks

Top with grilled chicken, shrimp or beef

Pairs well with lime avocado sauce (see sauces)

For paleo version - remove black beans

Tel: 985-869-2036

New Orleans, Louisiana

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