The other night, I was making coconut shrimp, an idea I had gotten from my sweet neighbor, and looking for a side to go with it. Since I am nursing during this fourth round of Whole30, I have tried to have some form of carbs for each meal.
I thought about making plantain rice, but we had just had that the night before, so I was in the mood for something different, something to compliment the sweeter taste of the coconut shrimp.
And then it dawned on me. Sweet potato rice. Duh. I’ve seen this in frozen food sections at health food stores, so I know this isn’t revolutionary by any means, but at the same time it needs to be documented because it is an easy side to do with meals!
For me, I’ve struggled with eating real rice at meals. Don’t get me wrong, I love rice. Love the texture and just feeling nice and full after meals of things like shrimp fried rice hehe. But, it comes with a price. It’s just one thing my body struggles with metabolizing. I absolutely could not have rice when I was pregnant, my blood sugars would sky rocket after eating it and I felt horrible for the rest of the day and on into the night. Not worth it.
So I’ve really enjoyed finding other substitutions for rice in our meals… cauliflower rice, cilantro lime cauliflower rice, cauli shrimp fried rice…and my most recent discovery, plantain rice!
The process for sweet potato rice is SUPER easy, with very few ingredients involved.
Ingredients:
- Sweet Potatoes
- Coconut Oil (sometimes I use avocado or olive oil)
- Sea Salt
What to do:
- Cut up your sweet potato into chunks and run it through your food processor. I ran mine through my ninja chopper. (I know, I know, you’re all SHOCKED and SURPRISED! haha)
- Melt your oil in a skillet.
- Add the sweet potato rice and stir to coat in the oil.
- Heat throughly, stirring to cook the rice evenly. And DONE!
Such a delicious little side and so easy to add to your lunch or breakfast too! Hope you enjoy!