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