A twist to your typical gluten-free rice cake. Made with sweet potato, scallions, and filet mignon. All the flavors of dinner are in healthy snack form! Gluten-free, dairy-free, soy-free, nut-free, and egg-free.
I always used to think that rice cakes tasted like cardboard. In fact most people I come into contact with agree about the rice cake cardboard deal. That it's not flavorful, and therefore healthy gluten-free eating isn't fun or tasty. Here to say we often forget about the toppings we put onto that gluten-free rice cake. Rice cakes are always about the toppings. The rice cake is just the base that all the goodies sit on.
And the goodies and toppings can be endless!
This gluten-free rice cake snack recipe is something I came up with after being on multiple elimination diets for years at a time. I could not feel so deprived that I couldn't even eat a gluten-free rice cake. So I got really creative and turned this "cardboard" snack into swanky sweet potato rice cakes topped with filet mignon. Talk about fancy!
I made this for dinner one night, 2 rice cakes loaded with this sweet potato goodness, and it was so filling and tasty. Full of fiber and loaded with nutrients too. Threw some scallions on top and it was a dreamy steakhouse dinner on a rice cake.
Why sweet potato over regular white potatoes?
SWEET POTATO HEALTH BENEFITS:
- Loaded with vitamin A and beta carotene which are good for eye health, hair health, and migraines, and give your skin a rich rosy glow because sweet potatoes are very colorful. (While white potatoes are also a starch they are an empty starch loaded with sugar that will have you falsely thinking you are full). Sweet potatoes are loaded with fiber, minerals, and nutrients and go through your system differently.
- The magical Sweet Potato also contains calcium, magnesium, iron, zinc, vitamin C, a thiamin B vitamin, riboflavin B vitamin, a folate B vitamin, vitamin E, potassium, and some vitamin K. A powerhouse of nutrients and minerals.
It sounds super fancy, but this gluten-free rice cake is really easy to make and all you need is a sautee pan and a stove. This is faster than cooking chicken! Filet mignon steak is really tender and therefore easy to slice. The thinner the better with this sweet potato rice cake recipe.
My favorite one, and only gluten-free rice cake that I will eat and trust are Lundberg. They have organic options, are always gluten-free, and are made in a facility free of the top 10 allergens. If you're going to rice cake it up I highly recommend them. These Sweet Potato Rice Cakes will remind you when there is a will, there's a way.
Remember that on your healing journey.
Gluten-Free Sweet Potato Rice Cakes
- oven or microwave
- saute pan
- 1 6oz filet mignon thinly sliced
- 1 tablespoon extra virgin olive oil, coconut oil or ghee
- 2 pinch salt
- 2 pinch pepper
- 1 sweet potato small
- ¼ cup scallions chopped
- 2 brown rice cakes
- Slice the filet mignon into ⅛-inch slices or as thin as you can get.
- In a saute pan on medium heat, grease the pan and cook the thinly sliced steak in avocado oil, ghee, grass-fed butter or olive oil, + salt, and pepper to taste. Then add the scallions. Cook the steak to your desired preference and let cool.
- Heat up your sweet potato via oven or microwave. Once tender, and cooled scoop sweet potato mixture out and add it to a bowl and mash it. Add salt, pepper to taste.
- Once ready to assemble scoop the sweet potato mixture onto each rice cake. Followed by the steak and scallion mix. Sprinkle a bit of sea salt on top of each rice cake and serve immediately.
Not a savory rice cake fan? Not a meat fan? Try this Avocado Pear Rice Cake!