Sweet Potato “Rice” & Beans

Heyoooo, my new favorite dish ever!

Isn’t it incredible what you do do with alot of leftovers and a little creativity?

Rice out of sweet potatoes?! GENIUS. I’ve got to give it up to Inspiralized for her absolutely amazing site and all of her unreal dishes made from a spiralizer. I’ve made lots of things with mine, but they generally fall into the noodle or ribboned category. This “rice” though. It’s absolutely groundbreaking.

It is so ridiculously simple to make and once you’ve got the rice made, you can literally throw anything else in that you’d like and it’s gonna turn out delicious. I added leftover kidney beans, leftover corn and salsa, and the last bits of a bunch of scallions and cilantro and I had a fantastic meal!

And if you haven’t jumped on the spiralizer bandwagon yet, hop on! I got mine three years ago and even though it’s basically a cheap piece of plastic, it’s beautifully crafted tons of produce and is still in better condition than most of my pricier gadgets! Get it here 

3 large sweet potatoes, peeled and spiralized

5 cups cooked kidney beans

2 1/2 cups frozen organic corn

2 cups vegetable broth

1 red onion, chopped

1 jalapeno pepper, minced

1 tbsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp marjoram

1 tsp all purpose seasoning

Cayenne pepper, sea salt and black pepper to taste

Avocado, salsa, scallions and cilantro for garnish

• For the rice, add sweet potato spirals to food processor and pulse until it forms “rice” texture (looks like little pellets)
• In a large saucepan over medium heat, cook onions and jalapeno in oil for 8 minutes
• Add chili powder, cumin, coriander, marjoram, all purpose seasoning, cayenne, sea salt and black pepper and cook for another minute
• Add “rice”,vegetable broth, corn and beans and let cook over medium heat for about 15 minutes or until most of the liquid if gone (turn up the heat and cook a little longer if it’s still hard-but don’t let it turn to mush!)
• Once cooked, serve with garnishes and enjoy!