Roasted Sweet Potato & White Rice Tacos
Servings 4 servings
Calories 332kcal
Equipment
- Large saute pan
- Wooden Spoon
- Peeler
- Chef knife
Ingredients
- 2 Sweet potatoes medium-sized
- ½ cup White rice, uncooked
- ½ Onion, diced
- 1 tsp Garlic, minced
- 1 tbsp Ginger, minced
- 2 cup Vegetable stock recipe based on homemade vegetable stock
- ¼ tsp Red pepper flakes
- 1 tbsp Curry powder
- 3 tbsp Olive oil
- 12 Corn tortillas
- 1 tbsp Cilantro
Instructions
- Dice the sweet potatoes and onions. Mince the cilantro, ginger, and garlic.
- Add olive oil to pan and turn to medium-high heat. Once hot, add the onions, garlic, and ginger and cook until slightly translucent. 3-5 minutes.
- Add in the vegetable stock, rice, and sweet potatoes. Bring to a boil and reduce to a simmer. Cover and cook for 15-20 minutes or until all liquid has been absorbed and sweet potatoes and rice are tender. Add cilantro and toss.
- If using soft corn tortillas, dry cook them on a pan for 1-2 minutes per side to soften.
Nutrition
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