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About the Dish

1 each Yellow Onion
3/4 cup Long Grain Rice
1 each Lime
12 ounce Sweet Potatoes
2 cloves Garlic
1/2 teaspoon Beautiful Briny Sea Campfire Salt
1 cup Red Beans
1/4 cup Greek Yogurt
1/2 teaspoon Ground Cumin
3 sprigs Cilantro
6 each Flour Tortillas
1.5 ounces Manchego Cheese
2 ounces Radish
Per Serving
Calories 830
Total Fat 16 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Cholesterol 15 mg
Sodium 1043 mg
Total Carbohydrates 159 g
Dietary Fiber 15 g
Sugar 14 g
Protein 27 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Peel and halve onion. Dice 1 half, and thinly slice the other, keeping the 2 cuts separate. Zest and juice lime. Peel sweet potato, and cut into 1/2-inch dice. Peel and mince garlic. Pick and chop cilantro leaves. Trim and thinly slice radish. Use a fine grater to shred enough manchego cheese to measure 1/3 cup (save extra cheese for another use).
Heat a small saucepan with a lid over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot add diced onion. Cook, stirring, until onion starts to become translucent, 2-3 minutes.
Add rice, lime zest, 1/4 teaspoon kosher salt and 1 1/2 cups water. Increase heat to high, and bring to a boil. Decrease heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
While rice is cooking, place a large skillet over medium heat. Add remaining 1 teaspoon cooking oil. When oil is hot add sweet potato. Cook, stirring, until sweet potato just begins to soften, about 5 minutes.
Add sliced onion, garlic and 1/4 teaspoon Campfire salt. Cook, stirring, until onion is translucent and slightly caramelized, about 5 minutes. Once everything is tender, stir in red beans, and remove from heat. Taste and adjust seasoning as desired for Campfire salt.
While sweet potatoes cook, in a small bowl mix together yogurt, cumin, 1/4 teaspoon Campfire salt and 1 tablespoon lime juice.
Fluff rice with a fork, and stir in cilantro. Warm tortillas. Serve tortillas filled with sweet potato mixture and radish slices. Garnish with cumin yogurt and manchego. Enjoy!