Gluten-Free Sweet Potato Rice Cakes
A twist to your typical rice cake. Gluten-Free Sweet Potato Rice Cakes! Made with brown rice, sweet potatoes, scallions, and fancy & fun filet mignon. All the flavors of dinner in a healthy snack form and dairy-free too!
Servings: 2 rice cakes
Equipment
- oven or microwave
- saute pan
Ingredients
- 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
Instructions
- 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.
Notes
You can also use more herbs of choice like oregano, mustard seed and garlic to spice up your steak flavoring. // Rice Cakes can get soggy if you don't eat immediately. //