Roasted Sweet Potato Veggie Rice

Name: Roasted Sweet Potato Veggie Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup brown rice; 2 cups vegetable broth; 1 red bell pepper, diced; 1 cup broccoli florets; 1 small red onion, diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Simple Kitchen

I absolutely love making this Roasted Sweet Potato Veggie Rice when I want a dish that’s comforting yet packed with flavor. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy veggies and nutty rice, creating a satisfying meal that feels hearty without being heavy. Whether I’m serving it as a side dish or as a main course, it never fails to impress. Plus, it's incredibly versatile; feel free to use whatever vegetables you have on hand!

Created by

Vanessa Whitlock

Last updated on 2026-01-15T12:49:36.523Z

When I first stumbled upon this Roasted Sweet Potato Veggie Rice recipe, I was looking for a way to liven up my weeknight dinners. I decided to roast the sweet potatoes to deepen their flavor, and I was amazed at how the natural sweetness balanced out the savory elements of the dish. The process of sautéing the veggies separately before mixing them with the rice allows each ingredient to shine.

One tip I discovered is to add the roasted sweet potatoes at the end to retain their texture. This gives the dish a delightful contrast between the fluffy rice and the tender, caramelized chunks of sweet potato. It's a simple method, but it makes a world of difference!

        Why You Will Love This Recipe
        Sweet and savory flavor combination that's irresistible
Nutritious and filling, perfect for any time of day
Easily customizable with your favorite veggies

      

Choosing the Right Sweet Potatoes

When selecting sweet potatoes for this dish, look for firm ones with smooth skin and no blemishes. You can opt for orange-fleshed varieties for their sweetness, or try purple sweet potatoes for a unique twist. The size can vary, but medium sweet potatoes work best in this recipe since they roast evenly and provide the right amount of sweetness. If you're short on time, you can microwave the sweet potatoes for about 6-8 minutes before dicing and roasting to speed up the cooking process.

To enhance the natural flavors of the sweet potatoes, consider sprinkling a pinch of cinnamon or nutmeg along with the garlic powder and paprika. These spices will complement the sweetness and add depth to the overall flavor. Remember, sweet potatoes can brown quickly in the oven, so check for doneness at around 20 minutes; they should be tender and caramelized at the edges without being burnt.

Customizing Your Veggie Medley

This recipe is remarkably flexible when it comes to vegetables. On days when you have zucchini, kale, or spinach, feel free to substitute those for the bell pepper or broccoli. Just keep in mind that softer vegetables like spinach will take significantly less time to sauté—around 2-3 minutes—while firmer veggies like carrots may need a little longer to become tender. I love the bright colors and textures different veggies add to the dish, so don’t hesitate to mix and match based on what’s in your fridge!

If you enjoy a bit of heat, adding a chopped jalapeño or a dash of red pepper flakes while sautéing the veggies can elevate the dish. You could also incorporate frozen peas or corn if you're short on fresh vegetables; they cook quickly and add a pop of sweetness. Just remember to add them in the last minute of cooking to retain their color and texture.

Ingredients

Ingredients for Roasted Sweet Potato Veggie Rice

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

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until they are tender and slightly caramelized.

Cook the Rice

While the sweet potatoes are roasting, rinse the brown rice under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.

Sauté the Vegetables

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sauté for 4-5 minutes. Then add the broccoli florets and cook for an additional 3-4 minutes until all vegetables are tender.

Combine Ingredients

Once the rice and sweet potatoes are cooked, gently stir them into the skillet with the sautéed vegetables. Mix until everything is well combined and heated through.

Serve

Remove from heat and garnish with fresh parsley. Serve warm and enjoy your hearty Roasted Sweet Potato Veggie Rice!

Pro Tips

Feel free to customize this recipe by adding different vegetables like zucchini or kale. You can also enhance the flavors by mixing in some spices like cumin or nutmeg!

Make-Ahead Tips

This Roasted Sweet Potato Veggie Rice is excellent for meal prep and can be made ahead. Cooked rice and sweet potatoes can be refrigerated in airtight containers for up to 4 days. Reheat leftovers in the microwave, adding a splash of vegetable broth for moisture if necessary. To save time during the week, you can roast the sweet potatoes in advance and store them in the fridge until you're ready to sauté the veggies and combine everything. This way, you’ll have a quick and delicious meal in no time!

If you want to extend the life of your dish, consider freezing portions. While the texture of the sweet potatoes may change slightly after freezing, the flavors remain delicious. Portion out servings in freezer-safe bags, removing excess air, and they can be stored for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop, adding a little water or broth to prevent dryness.

Serving Suggestions

For a heartier meal, you can serve this Roasted Sweet Potato Veggie Rice topped with a fried or poached egg. The runny yolk will create a delightful sauce that melds beautifully with the earthy flavors of the dish. Additionally, a sprinkle of feta cheese or nutritional yeast can add a savory element that enhances the overall taste profile. It’s a simple touch that elevates the dish to new culinary heights.

Pair it with a protein source like grilled chicken, chickpeas, or tofu for a complete meal. If you're aiming for a vegan option, try serving it with a side of hummus or tahini sauce, which adds a creaminess that complements the textures wonderfully. This dish is versatile enough to support different flavor profiles—from Mediterranean to Mexican—so feel free to get creative with your toppings and sides!

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, but you'll need to adjust the cooking time as white rice cooks faster than brown rice.

→ Is this recipe vegan?

Absolutely! All ingredients used are plant-based.

→ Can leftovers be reheated?

Yes, leftovers can be stored in the fridge and reheated in the microwave or on the stovetop.

→ What can I serve with this dish?

This dish pairs well with grilled proteins like chicken or tofu, or can be enjoyed on its own as a fulfilling meal.