Roasted Sweet Potato Veggie Rice

Name: Roasted Sweet Potato Veggie Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup uncooked brown rice; 1 red bell pepper, diced; 1 cup broccoli florets; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Clean Recipes

When I first made roasted sweet potato veggie rice, I was delighted by its vibrant colors and comforting flavors. The combination of roasted sweet potatoes with tender grains and fresh veggies creates a dish that's both hearty and healthy. I love how the natural sweetness of the potatoes balances the savory notes of the seasonings. This recipe is perfect for a quick weeknight dinner or as a delicious side for gatherings, and I can't wait to share it with you!

Created by

Rosalyn Whitfield

Last updated on 2026-01-15T12:49:36.195Z

Every time I make this roasted sweet potato veggie rice, it takes me back to the first time I discovered the joy of roasting vegetables. The sweet potatoes caramelize beautifully, adding depth to the dish, while the mix of colors and textures makes it visually appealing. My tip is to roast the veggies until they are slightly crispy; this adds a wonderful crunch that contrasts with the soft rice.

Moreover, this recipe is incredibly versatile. You can switch up the vegetables based on your preferences or what you have on hand. I often use a mix of bell peppers and spinach for a pop of color and nutrition. Trust me, once you try this dish, it will become a staple in your kitchen!

Why You'll Love This Recipe
A colorful blend of textures and flavors that brightens any meal
Packed with vitamins and nutrients from fresh ingredients
Easy to prepare, making it perfect for busy weeknights

Choosing the Right Ingredients

For this roasted sweet potato veggie rice, using medium sweet potatoes ensures even cooking and tenderness. Opt for ones that are firm and free from blemishes. When selecting your bell pepper, go for one that feels heavy for its size, indicating freshness. Broccoli florets should be vibrant green; limp or yellowing broccoli indicates they are past their prime.

The choice of brown rice here is intentional, as it brings a nutty flavor and chewy texture that pair wonderfully with the sweetness of the potatoes. If you need a quicker alternative, quinoa or cauliflower rice works well, but adjust cooking times accordingly as quinoa cooks in about 15 minutes and cauliflower rice just needs a brief sauté.

Mastering the Roasting Technique

Roasting sweet potatoes requires careful attention to ensure they caramelize properly. Spread them out in a single layer on the baking sheet to avoid steaming, which can result in soggy potatoes. Flip them halfway through the roasting time for even browning. You'll know they're ready when they are golden at the edges and fork-tender, approximately 25 minutes, though times may vary based on the size of the dice.

Don't skimp on the olive oil; it not only helps in achieving that desirable crispy exterior but also aids in flavor development. If you're aiming for a more health-conscious option, try reducing the oil slightly and adding a sprinkle of smoked paprika or cumin for extra depth without the added calories.

Ingredients

Gather these fresh ingredients to make the perfect roasted sweet potato veggie rice.

Ingredients

2 medium sweet potatoes, peeled and diced
1 cup uncooked brown rice
1 red bell pepper, diced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Make sure to prep your ingredients before starting for best results.

Instructions

Follow these easy steps to create your roasted sweet potato veggie rice.

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes, or until they are golden and tender.

Cook the Rice

While the sweet potatoes are roasting, cook the brown rice according to package instructions. Typically, this will take about 30 minutes.

Combine the Ingredients

In a large bowl, combine the cooked rice, roasted sweet potatoes, diced bell pepper, and broccoli florets. Mix everything together until well combined.

Serve

Garnish with fresh parsley and serve warm. This dish is perfect as a main course or a side dish!

Enjoy your delicious, homemade roasted sweet potato veggie rice!

Pro Tips

For added flavor, consider adding spices like smoked paprika or a splash of lime juice just before serving.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Reheating can be done in a microwave or on the stovetop with a splash of water to prevent drying out. If you're using the microwave, heat in short bursts and stir to ensure even warmth.

For longer storage, consider freezing individual portions. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly. Note that the texture of the broccoli might soften after freezing, so if you prefer a crunch, it may be best added fresh when serving.

Serving Suggestions

This roasted sweet potato veggie rice makes a fantastic base for a protein-packed meal. Try topping it with grilled chicken, tofu, or chickpeas to enhance its heartiness. A drizzle of tahini or a dollop of yogurt also adds a creamy, tangy finish that complements the dish wonderfully.

For an additional flavor boost, consider serving this rice with a squeeze of fresh lemon or lime juice just before serving. It brightens up the dish and adds a refreshing touch that balances the sweet and savory elements beautifully.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but keep in mind that the cooking time may vary.

→ Is it possible to meal prep this dish?

Absolutely! This dish stores well in the fridge for up to 4 days and reheats beautifully.

→ What other vegetables can I add?

Feel free to add any seasonal vegetables you like, such as zucchini or carrots.

→ Can I make this dish vegan?

Yes, this recipe is already vegan as it contains no animal products.