Sweet Potato and Lime Rice Bowls THM-E, Low Fat, Gluten Free, Dairy Free

 I recently broke my foot (ouch!). Of course my only broken bone in my life had to be 5 days before leaving on vacation. Regardless, I absolutely made the best of it, and thanks to a friend's generous offer of lending me her knee scooter, a broken foot didn't hold me back on vacation. I was even able to go on hiking trails with my family! It was great to get away from our our below zero temps for a week!

My only issue was that the knee scooter didn't work too well in the sand, but thanks to a 50+ pound weight loss my husband could carry me out to my beach chair without too much trouble! 😄Trim Healthy Mama works!

Since we've been back, I've been taking it easier on my foot. All of my meals have been very simple. Lunch every day this week has been two pieces of sprouted toast topped with Laughing Cow Cheese and all fruit jelly, fruit, and a Two Good yogurt with on plan granola. I was wanting something a little different today, but knew I couldn't be up and on my foot for too long, so I came up with this quick and easy E meal! It uses some shortcut ingredients like frozen sweet potatoes, canned beans, and brown Minute Rice. It's also really easy to make into a crossover. My daughter wants to have leftovers tonight, and top with guacamole, cheese, and sour cream, yum!

For this recipe you will need:

1 bag frozen sweet potatoes (10 oz.)
2-3 Tbsp. diced onion
1 can black beans (10 oz.), rinsed and drained
2 tsp. taco seasoning 
1- 2 cloves minced garlic (I cheated and used the refrigerated kind from the jar)
1 cup chicken broth plus another 2 Tbsp. chicken broth (keep the 2 Tbsp. separate)
1 cup brown Minute Rice
2 Tbsp. lime juice
1/4 tsp. mineral salt (heaping)
1 small can chicken, drained (optional)
cilantro (optional)

Heat skillet over medium heat, and spray with nonstick spray. Add frozen sweet potatoes, garlic, and onions to the skillet and cover. While that is cooking, make the brown Minute Rice according to the package directions, using the 1 cup of chicken broth in place of water. Stir the sweet potatoes occasionally until done (soft). They should be done about the same time the rice is done. Add the taco seasoning, black beans, lime juice, mineral salt, and chicken (optional) to the rice, and mix well. Fold in the rice mixture to the sweet potatoes in the skillet. Stir in the 2 Tbsp. of chicken broth and a little more lime juice, if desired. Place in bowls and serve. Can top each serving with cilantro. Serves 3. For a family meal, double the recipe, and serve as a crossover for children (top with sour cream, shredded cheese, etc.).

Also, check out this recipe for another easy sweet potato meal!


  1. I haven't been able to try your recipes lately as I've been dealing with morning sickness nausea since Christmas, but I just wanted to leave a comment because I think I'll be back in the kitchen soon, and I definitely want you to keep posting. The recipes I have tried have been delicious! Also I love your encouragement on keeping it simple - like the lunches you've been eating while your foot is broken. I hope it heals soon!

    1. Thanks Anne, and congratulations!! I hope you are feeling better very soon.

  2. This is probably a dumb question. Is the cup of rice in this recipe 1 cup of rice before its cooked or 1 cup of rice after its cooked?

    1. One cup of rice before it is cooked. Enjoy!


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