I’m excited to share this recipe for Chili Lime Sweet Potato Fried Rice with you. But first a little about my health journey and why.
My journey to clean eating began 45 years ago at the age of 18 after learning of my mom’s breast cancer diagnosis. Her diagnosis came after my grandmother and aunt’s cancer diagnosis and since then other dear family members have had the same misfortune. A family history of breast cancer keeps me actively engaged in learning about what my daughters and I can do to remain cancer free and pass on the legacy of a healthy home. I know I am not in charge of my destiny and I know who is, but I will do what I can within my power to stay well.
This short helpful book on outsmarting cancer came by way of recommendation from one of my daughters.
I really appreciate this doctor’s 30 plus years of work in integrative cancer research and treatment. Using the best of modern science with the wisdom and safety of natural medicine this book is a huge help to those of us whose lives have been touched by cancer.
It’s encouraging to read some of the chapters from Dr. Nalini Chilkov’s book that happen to apply to this recipe including these titles…eat anti-inflammatory foods, herbs and spices; at least half of your foods should come from plants; keep insulin and blood sugar low by avoiding sweets, sugars, and starches; feast on cabbage family vegetables; and protect your genes by cooking with spices and herbs rich in anticancer plant chemicals. There are 32 ways to outsmart cancer in this book. It’s a good read and reread as a reminder as to why I make the lifestyle choices I do.
Now on to the recipe. It was inspired from the need to clean out the fridge where 1 lone leftover bbq’d chicken breast sat.
My veggie drawers were full of good organic produce and I had been dreaming of making a 1 pot meal with white sweet potatoes as my base. In addition to these ingredients shown above, I also used 2 tablespoons olive oil, 3 large white sweet potatoes and 2 cups of Costco’s power greens. This chili lime sweet potato fried rice is so satisfying, one needs nothing else for dinner, or you can serve it as a side with a salad and grilled protein.
To create rice from sweet potatoes, spiralize them in your Paderno spiralizer, or which ever brand you own.
Fill your food processor with the noodles (you will have to do this in 2 batches) and pulse until the sweet potato noodles are riced.
The time spent for this recipe is all in the prep.
Once the veggies are chopped and the sweet potatoes spiraled and riced,
you’re ready to roll and it’s quick to throw together. Also, if you are vegan, this is so easy to just eliminate the diced chicken and replace it with your vegan protein of choice. Vegetarians can use a diced egg pancake in place of the chicken too.
All of the vegetables can be chopped ahead, saving only the sweet potatoes to prep on cooking day. Although, my leftover uncooked riced sweet potatoes stayed good refrigerated so no problem prepping those ahead too.
Adding the greens right at the end makes this a complete meal in a bowl, but it’s totally optional. I’ve made this with and without greens. The lime juice at the end makes the flavors pop.
Enjoy ♥ And please notice the print button is back and working. Yay!!
Chili Lime Sweet Potato Fried Rice (serves 4 as a main or 6 as a side)
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoon minced fresh jalapeno
2 tablespoons olive oil
3 scallions, chopped
3 ribs celery, minced
1 1/2 cups white cabbage, diced small
1/2 cup purple cabbage, diced small
1/2 cup diced red pepper
2 tablespoons ghee
3 large white sweet potatoes, peeled, spiralized on the smallest noodle setting and riced in a food processor (about 6 cups, riced)
2 cups cooked chicken breast, diced
1/2 cup water
1 -2 teaspoons sea salt, or to taste
1 tablespoon chili powder
2 cups power greens from Costco (optional)
juice from 1 lime
Heat a large 12 inch skillet. Add olive oil and when it’s hot but not smoking, add garlic, ginger, jalapeno and scallions. Stir and cook on medium heat for 3 minutes. Stir in celery, cabbages and red pepper. Season with 1/2 teaspoon sea salt and saute for 5 minutes, stirring occasionally on medium heat.
Move the sautéed veggies over to one side of the pan and add the ghee to empty side. Add the riced sweet potatoes, stirring to coat them and gently folding in the other veggies until all is mixed together. Add diced cooked chicken, 1 teaspoon sea salt, 1/2 cup water and 1 tablespoon chili powder. Gently mix together, keep temperature at a medium low heat and continue to cook, stirring off and on until sweet potato rice is tender, about 7 -8 minutes and water has evaporated.
Turn off heat. Push fried rice to one side of pan making room to add greens, if desired. Fold into hot fried rice mixture and allow a few minutes to wilt. Season entire pot of rice with fresh lime juice. Taste and add more sea salt if necessary. Enjoy!