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About the Dish

  • Onion

    Onion

  • Long Grain Rice

    Long Grain Rice

  • Lime

    Lime

  • Sweet Potato

    Sweet Potato

  • Garlic

    Garlic

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Red Beans

    Red Beans

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Ground Cumin

    Ground Cumin

  • Cilantro

    Cilantro

  • Flour Tortillas

    Flour Tortillas

  • Radish

    Radish

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
MISE EN PLACE Peel and halve onion; dice 1 half, and thinly slice the other. Zest and juice lime. Peel and dice sweet potato. Peel and mince garlic. Pick and chop cilantro leaves. Thinly slice radish.
2
In a small saucepan over medium-high heat, warm 1 teaspoon cooking oil. Add diced onion. Cook, stirring, until onion starts to become translucent, 2-3 minutes.
3
Add rice, lime zest, 1/4 teaspoon kosher salt and 1 1/2 cups water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed, about 15 minutes. Remove from heat, and keep covered.
4
While rice is cooking, place a large skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot add sweet potato. Cook, stirring, until sweet potato just begins to soften, about 5 minutes.
5
Add sliced onion, garlic and 1/4 teaspoon Campfire salt. Cook, stirring, until onion is translucent and slightly caramelized, about 5 minutes. Stir in red beans, and remove from heat. Taste and adjust seasoning as desired with Campfire salt.
6
In a small bowl combine yogurt, cumin, 1/4 teaspoon Campfire salt and 1 tablespoon lime juice.
7
Fluff rice with a fork, and stir in cilantro. Warm tortillas. Fill tortillas with sweet potato mixture and radish. Garnish with cumin yogurt and Parmesan, and serve with rice. Enjoy!