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: 1 cup brown rice; 2 cups vegetable broth; 2 medium sweet potatoes, peeled and diced; 1 red bell pepper, chopped; 1 zucchini, diced; 1 small red onion, diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon paprika; Fresh parsley, chopped (optional); Lemon wedges (optional)

Highlighted under: Healthy & Light

I absolutely love preparing Roasted Sweet Potato Veggie Rice, especially during the cooler months when comfort food is a must. The combination of roasted sweet potatoes with vibrant veggies gives this dish a satisfying sweetness balanced with savory notes that is simply irresistible. It’s easy to whip up on a weeknight but elegant enough for gatherings. Plus, it’s a great way to sneak in nutrients without sacrificing flavor. Join me in making this wholesome and delightful dish that’s bound to be a hit!

Created by

Jenna Rowland

Last updated on 2026-01-18T03:34:14.482Z

When I first made Roasted Sweet Potato Veggie Rice, I was genuinely amazed at how the natural sweetness of the roasted sweet potatoes blended with the savory flavors of the vegetables. The secret lies in roasting the sweet potatoes until they’re caramelized, which brings out their inherent sweetness. This method not only enhances the flavors but also creates a beautiful texture contrast in each bite.

After perfecting the combination of ingredients, I realized how versatile this dish is. It pairs wonderfully with a variety of proteins, making it ideal for meal prep or as a standalone vegetarian option. Trust me, the colorful presentation and delicious taste will make this a go-to recipe in your kitchen!

        Why You'll Love This Recipe
        The comforting sweetness of roasted sweet potatoes
Vibrant colors that brighten up your meal
A nutritious dish that is both filling and satisfying

      

Choosing the Right Rice

When preparing Roasted Sweet Potato Veggie Rice, the choice of rice is essential for achieving the best flavor and texture. I recommend using brown rice for its robust nutty flavor and chewy texture that pairs beautifully with the roasted vegetables. If you're short on time, you can substitute with quinoa or even pre-cooked rice, but keep in mind that cooking times may vary. For those who prefer white rice, ensure you adjust the liquid quantity and boiling time, as white rice absorbs less broth and cooks faster.

To enhance the rice's flavor further, consider toasting the brown rice in the saucepan for a few minutes before adding the broth. This technique adds a nice depth of flavor. If you're looking for a hint of exotic flavor, try substituting half of the vegetable broth with coconut milk, which will introduce a slight sweetness that complements the roasted sweet potatoes.

Perfecting the Roasting Technique

Roasting vegetables is not just about tossing them in the oven; it's a technique that allows the natural sugars to caramelize, enhancing their flavors. Preheating your oven to a precise 400°F (200°C) ensures that the sweet potatoes and other vegetables achieve those golden, slightly crispy edges that are so appealing. Keep an eye on them as they roast, turning them halfway through to promote even cooking and avoid burning. If you prefer a bit more crunch, roast for an extra 5 minutes, but watch closely to prevent any charring.

For perfectly caramelized vegetables, make sure not to overcrowd the baking sheet. This allows hot air to circulate freely around each piece, so they roast rather than steam. Additionally, feel free to experiment with seasonings; garlic powder or a pinch of cumin can elevate the dish even further. If you find some vegetables are ready before others, simply remove them and let the rest continue roasting.

Ingredients

Gather these ingredients to create a delicious Roasted Sweet Potato Veggie Rice:

For the Rice

1 cup brown rice
2 cups vegetable broth

For the Roasted Vegetables

2 medium sweet potatoes, peeled and diced
1 red bell pepper, chopped
1 zucchini, diced
1 small red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika

For Garnish

Fresh parsley, chopped (optional)
Lemon wedges (optional)

Once you have your ingredients ready, let’s start cooking!

Instructions

Follow these simple steps to prepare Roasted Sweet Potato Veggie Rice:

Prepare the Rice

In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until rice is tender and liquid is absorbed.

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes, red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and paprika until evenly coated. Spread in a single layer and roast for 25-30 minutes, turning halfway through, until vegetables are tender and slightly caramelized.

Combine and Serve

Once the rice is cooked and the vegetables are roasted, combine them in a large bowl. Toss gently to mix. Serve warm, garnished with fresh parsley and lemon wedges if desired.

Enjoy your flavorful and nutritious dish!

Pro Tips

For extra flavor, consider adding your favorite herbs or spices to the roasted vegetables before baking. You can also substitute quinoa or cauliflower rice for a different base.

Make-Ahead Tips

Roasted Sweet Potato Veggie Rice is a fantastic make-ahead dish that saves time on busy weeknights. You can prepare the rice and roasted vegetables separately a day in advance and store them in airtight containers in the refrigerator. To reheat, simply combine both in a skillet over medium heat, adding a splash of vegetable broth to prevent sticking and to impart moisture, warming until heated through.

If you prefer meal prep, consider portioning the cooked rice and vegetables into individual containers. This makes it easy to grab a satisfying meal on the go. They will stay fresh in the refrigerator for up to four days, allowing you to enjoy this dish multiple times throughout the week without the hassle of cooking each time.

Serving Suggestions

Serving Roasted Sweet Potato Veggie Rice can be as creative as you like. I love topping it with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess and a tangy contrast to the dish's natural sweetness. If you're looking for a protein boost, consider adding grilled chicken, chickpeas, or tofu to make it a complete meal.

For a delightful presentation, layer the rice and roasted vegetables in a bowl and finish with vibrant garnishes like chopped fresh parsley and lemon wedges. The acidity from the lemon brightens the dish and enhances its flavors. You can also pair this dish with a side salad or crusty bread for a complete and balanced meal that impresses family and friends.

Questions About Recipes

→ Can I use white rice instead of brown?

Yes, you can use white rice, but cooking times may vary. Adjust according to the rice package instructions.

→ What other vegetables can I add?

You can add any seasonal vegetables like broccoli, carrots, or peas to this recipe.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Yes, this recipe is already vegan, but ensure the broth is plant-based.