Sweet Potato Rice

If you are trying to reduce your intake of starchy grains you may have already swapped from rice to cauliflower rice or even courgetti noodles... but have your tried Sweet Potato Rice yet? It is delicious as it keeps its consistency really well and for several people, who suffer from a sensitive gut, cauliflower is not always the most sympathetic vegetable.

Sweet Potato, with its beautiful golden orange hue, is the perfect accompaniemet to curries and lends itself to heady spices such as turmeric, fennel seed, cardamon or clove.

Rich in beta-carotene, sweet potato is an anti-oxidant food, which also delivers a good amount of fibre to feed your microbiome, with less of the punch of cauli.

Get yourself a good Julienne Slicer and you are away with this one.

Ingredients

2 Large Sweet Potatoes

1 tbsp of coconut oil

1 pinch of sea salt

Method

Peel and Julienne your sweet potatoes. Julienne simply means slicing into matchsticks, which, if you have crummy knife skills like me, would take hours to do.... but there is of course a hack // in the same way that you have a potato peeler in your drawer, you can buy (for less than £10) a Julienne Slicer, which looks exactly the same except for the row of sharp teeth, which slice your sweet potatoes (or carrots or courgettes) into simple, stlish matchsticks.

The next stage is to chop these matchstick into rice length strips... I have to be honest, for the time it takes to slice them, I put them all in the magimix, quick whizz, and I have my raw sweet potato ricicles!

Next take a large frying pan and coat the bottom of the pan with your 'rice', (you dont want the pan too small or the ricicles will steam on top of each other and give you mash instead), cook for 8-10 mins, stirring frequently, until your rice is cooked. Season with a pinch of salt.