A flavorful and comforting grain-free fried rice recipe for those who are sensitive to grains (or just want to experiment with a fun new way to eat sweet potato!). This delicious fried rice recipe is so convincing that you will NOT miss the rice one bit.
Happy Monday Friends! How was the weekend?! Ours was really fun-full of new-to-us eateries, running, and puppy snuggles 🙂
If you are here just for the recipe…scroll to the bottom!
Brian and I were dog sitting for another Vizsla this weekend, so we wanted to do LOTS of walking to make sure they weren’t completely crazy ;). Friday night, we walked to a local ice cream shop called Sweet Action. It’s on Broadway, which is a cool neighborhood in Denver with tons of fun shops and restaurants. Brian and I love this ice cream spot because of the unique flavor options that are always delicious. I love it because they have vegan ice cream options (dairy-free) that are FULL of flavor and have the same texture and mouthfeel of traditional ice cream. Seriously, it’s SO good!
Saturday morning, we laced up our walking shoes again.
This time we were headed to the Highlands (another hip neighborhood in Denver with tons of shops and eateries) for breakfast at ProsperOats.
ProsperOats specializes in “bowls.” They offer acai bowls, oat bowls, quinoa/oat bowls, and yogurt bowls. They have sweet and savory options, and fresh juice too! Brian opted for a savory oat/quinoa bowl with a lemony garlic sauce, spinach, feta, tomato, and hardboiled egg. He LOVED it. My bowl was on the sweet side (the PB & B) with a quinoa/oat base, peanut butter, banana, and sunflower seeds. We both LOVED our options, and they kept us full for hours.
After ProsperOats, we then dropped the dogs off at home and headed to Sports Authority Field (where the Broncos play) for the Colfax Marathon Expo.
I loved that the expo was at Sports Authority Field, because Brian and I had never been there before! It was cool to be able to go out and take a look at the field.
We then ran a few more errands and came home for a relaxing night before the half marathon. The pups were SO cute this weekend. When we weren’t running/walking around we could pretty much find them on the couch like this…
Sunday was pretty full with half marathon festivities in the morning, then lots of rest later in the day 🙂
I’ll be sharing more details about the expo and the race later in the week.
For now, I’ll move onto this wonderful Sweet Potato Fried Rice recipe!
Sweet Potato Fried Rice
I’ll just start by saying that I truly do love rice. To me, it’s satisfying, comforting, and oh-so-delicious. This recipe came to be when I completed the Eat Feel Live Love challenge with Meg and Shawn last year. I wasn’t trying to lose weight and I ate (and still do for the most part) a very clean diet. I completed the challenge to support two friends, and for the self-love/meditation/body awareness component. I’m a bit of a stress monster and I needed to tame the beast.
Anyways…the challenge included a meal plan, which had a recipe for cauliflower fried rice. While I truly ADORE cauliflower (I used to claim it as one of my favorite vegetables!) it doesn’t really love me back…so I thought I would try to replace the cauliflower “rice” with sweet potato “rice.”
The end result…amazing. We were both pleasantly surprised at truly how flavorful and comforting this sweet potato fried “rice” was!
To make the sweet potato “rice” simply place large pieces of sweet potato into the food processor and process until the consistency is similar to rice. Voila! You have created grain free rice!
This is a delicious and fun way to use up super nutritious sweet potatoes. Now get cooking!
A flavorful and comforting fried rice recipe for those who are sensitive to grains (or just want to experiment with a fun new way to eat sweet potato!). This delicious fried rice recipe is so convincing that you will NOT miss the rice one bit.
2 sweet potatoes
1/2 cup frozen green beans
1 cup baby bok choy, chopped
1 large carrot, finely chopped
1/4 cup chopped chives
2 Tbsp coconut aminos
2 Tbsp sesame oil
Salt and pepper
1 lb shrimp, peeled and deveined
Pulse sweet potato in food processor until it resembles rice consistency and texture.
Heat 1 Tbsp sesame oil in a large skillet. Add the shrimp to the skillet. Season with salt and pepper and cook until pink, stirring occasionally. Transfer to a separate plate.
Heat 1 Tbsp sesame oil in the skillet again, and add the chives.
Add green beans, carrots, and bok choy and cook until tender. Add the sweet potato, salt and pepper and cook stirring occasionally 10-15 minutes. The sweet potato should be hot and tender.
Make a hole in the middle of the sweet potato vegetable mixture. Add both eggs to the center of the hole and mix until combined and cooked. Add the coconut aminos.
Finally add the shrimp back to the mixture and cook for an additional 1-2 minutes.