Roasted Sweet Potato & White Rice Tacos
Servings 4 servings
Large saute pan
- 1/2 Onion
- 2 Sweet potatoes medium-sized
- 1 tsp Garlic Cloves
- 1 tbsp Ginger minced
- 3 cup Vegetable Stock recipe based on homemade vegetable stock
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Curry Powder
- 3 tbsp Olive Oil
- 12 Corn Tortillas
- 1 tbsp Cilantro
Chop everything! Medium dice the sweet potatoes and onions. Mince the cilantro, ginger, garlic and turmeric.
Sweat out the ginger, garlic, turmeric and onions over medium eat until slightly translucent. 3-5 minutes.
Turn heat to medium-high. Add rice to pan. Brown rice for 1-2 minutes.
Add sweet potatoes and veggie stock. Bring to a boil. Reduce to a simmer and cover. Cook for 15-20 minutes or until all liquid has been absorbed.
One all liquid is absorbed turn the heat off. Add cilantro and toss.
Cook the tortillas. Either pop them in a 350 degree oven for a few minutes or lightly fry them in a little oil on a non-stick saute pan.
Serving: 3shells, 1/4 cup filling each | Calories: 332kcal | Carbohydrates: 51g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Sodium: 88mg | Potassium: 411mg | Fiber: 9g | Sugar: 6g | Vitamin A: 9322IU | Vitamin B1: 2mg | Vitamin B2: 2mg | Vitamin B3: 3mg | Vitamin B5: 1mg | Vitamin B6: 2mg | Vitamin C: 4mg | Vitamin E: 3mg | Vitamin K: 11µg | Calcium: 99mg | Copper: 2mg | Folate: 15µg | Iron: 3mg | Manganese: 2mg | Magnesium: 80mg | Phosphorus: 284mg | Selenium: 7µg | Zinc: 3mg