Mexican Sweet Potato Rice

M e xi c a n

S w e e t P o tat o R i c e

Ingredients 2 large sweet potatoes, peeled, ends trimmed and cut in half 1 tsp. canola oil 1 cup black beans, drained, rinsed 1 cup canned corn, drained ½ cup vegetable broth ¼ cup chopped fresh cilantro leaves 1 lime, juiced ¼ tsp. salt 1 plum tomato, seeded and chopped

1. Using the Handy Spiralizer with the Thin Cut Cone, spiralize the sweet potatoes. 2. Place the potatoes on a cutting board. Working in batches, coarsely chop the sweet potatoes with a Universal Series Chef’s Knife until its the size of rice. 3. Heat the oil in the Chef Series II Frypan over medium heat, 3–5 minutes or until shimmering. Add the potatoes, beans, corn, broth, cilantro, lime juice, and salt; cook 4–5 minutes, or until the potatoes are tender, stirring occasionally. 4. Just before serving, top with the chopped tomato.

Directions