I’m back to it!

Back to focusing on what goes into my body and creating meals that are hits with EVERY member of the family (well…I try at least 🙂 ).

This one, however was one! Thought I’d share!

Sweet Potato Risotto Taco Bake

Ingredients:

• 1.5 cups dry Arborio rice (risotto)
• 1 TB Extra virgin olive oil
• 3 Cups low sodium vegetable stock
• 2 medium-to-large sweet potatoes
• 1 cup frozen corn
• 2 TB chili powder (more or less to taste…I wanted a kick)
• 1 tsp cumin
• 1 tsp seasoned salt
• 1 tsp masa harina (you can find this in the international section, on amazon!)
• 1/2 tsp paprika
• crumbled Queso Fresca (the crumbling variety)

Directions:

• Preheat oven to 350 degrees.
• Mix Arborio rice and olive oil in sauce pan and heat over medium to high heat until the rice starts to turn golden.
• Add 1 cup of vegetable stock to rice, over medium-high heat and stir until absorbed. After this, continue to add stock, 1/4 a cup at a time until the rice has become soft (but not mushy!).
• In the meantime, cook your sweet potatoes. My method? Wrap them in saran wrap and cook in the microwave, 5 minutes per potato!
• Peel and slice sweet potatoes into cubes.
• Combine arborio rice, sweet poatoes, corn and spices.
• Sprinkle cheese on top.
• Bake for 30 minutes or until bubbly.

ENJOY!!

I served with a side of fresh spinach and refried beans with homemade guacamole!