• Place the yuca in a saucepan with just enough water to heat  then add pink salt along with the onion and garlic powder.
• Bring the pot to the boil, reduce the heat to medium, cover and simmer until tender.
• Drain off the excess water and set aside to cool.
• Prepare the escabeche by heating a medium sized saucepan and adding the olive oil.
• Saute the onions, garlic and peppers on medium heat until soft and translucent.
• Now add the vinegar, oregano, cumin, black pepper, pink salt and sweetener then stir once again and simmer for 2-3 minutes.
• Add the olives to the bowl of yuca.
• Pour the escabeche all over the yuca, combine and allow to completely cool down before serving.
• Serve accordingly.

Cook Time: 20 minutes

Total Time: 40 minutes

Source: thatgirlcookshealthy.com