Chef Ellen

Jump to Recipe Print Recipe


This simple go-to meal is a huge time-saver with minimal prep involved when you use riced sweet potatoes from the freezer section. After Reset, adding in frozen riced cauliflower or broccoli is highly encouraged to reap the benefits of these sulfur-rich vegetables. I have included a small amount of rice at times, along with roasted potatoes, as all the different textures and tastes are delicious and full of fiber-rich and gut-friendly nutrients.



  • 2 tablespoons olive coconut, or avocado oil
  • 2 12-ounce bags of frozen riced sweet potatoes (see note)
  • 2 potatoes any type, diced (optional)
  • 2 tablespoons dried herbs of choice garlic and herb blend, vegetable blend, chimichurri blend
  • ½ cup cooked white rice or quinoa optional
  • 1 cup blanched frozen peas and carrots blend
  • 1 8-ounce can water chestnuts, drained and roughly chopped (optional)
  • 1 bunch of blanched asparagus diced (optional)
  • 1 medium avocado diced
  • 3 scallions or chives diced
  • ¼ cup fresh cilantro chopped
  • 1 cup Chef Lisa DeNier’s Cilantro-Lime Sauce optional


  • Preheat the oven to 375F. Line a large baking sheet with parchment paper and lightly coat it with the oil (pump sprays work well too).
  • Place the riced sweet potato and potatoes (if using) on the baking sheet and spread them out evenly. Sprinkle the dried herbs over the top and place in the oven. Roast for 15 minutes, stir and smooth out again. Roast for another25 minutes. Remove from the oven and mix in the rice (if using), peas and carrots, water chestnuts, and asparagus. Season with salt and pepper to taste.
  • Serve with the avocado, scallions, and cilantro. Dress with cilantro lime sauce (if using) or coconut aminos.
  • NOTE: If you can’t find frozen riced sweet potatoes, using fresh is also an option. Just rice the raw sweet potatoes in a food processor. The cooking time in the oven may be shorter if you’re using fresh.