Sweet Potato Rice

Forget cauliflower rice — try this sweet potato rice recipe instead. This flavourful rice alternative is so easy to make and is ready in less than 30 minutes. It has such a delicious flavour an is naturally gluten free, healthy, dairy free and vegan.

Why you will love this recipe:

• Sweet potato rice is such a fun and tasty alternative to cauliflower rice or plain white rice.
• It's so quick and easy to make and is ready in just 30 minutes.
• Sweet potatoes are so nutritious! They're packed with vitamins A, C, and E — plus they're great for digestion, too.
• This is a delicious side dish that can be used the same way you would use white rice.
• You only need 4 ingredients to make this recipe — sweet potatoes, oil, salt, and pepper! It's a great last-minute, simple side dish.
• It makes a great base for bowl meals and can be used in so many ways.
• It's a great allergy friendly option that is dairy free, healthy, gluten free, Whole30, paleo and vegan!

Taste and texture:

This rice is soft, light and fluffy and has the most amazing flavour this is slightly sweet and also a little savoury. It is never dry or boring and has way more flavour than white rice or cauliflower rice.

Key ingredients and substitutions:

• Sweet Potatoes — I love this starchy vegetable because it's got all the things I love about potatoes but with more nutrition and a better flavour.
• Oil — I use coconut oil for my sautéing, but you can use a different neutral oil such as olive oil if you prefer.
• Salt and pepper

How to make:

Step one:

First you will peal and chop your sweet potatoes.

Step two:

Then put the chopped sweet potato pieces into your food processor and pulse until you have rice sized pieces.

Step three:

Lastly, put the coconut oil in a large pan on the stove on medium heat and let it melt. Once the oil is melted add the riced sweet potato, salt and pepper to the pan and stir well to combine. Turn down the heat and cook for about 25 minutes, stirring every couple minutes to prevent the sweet potato from sticking to the pan. Then serve and enjoy!

Recipe tips and variations:

• If you don't have a food processor, you could grate the sweet potato on a cheese grater or use a ricer.
• Feel free to add other spices such as ground cinnamon, ginger, turmeric, or chili powder to give it a different flavour.
• Instead of coconut oil, you could use a different fat or oil such as butter, ghee, olive oil or avocado oil.
• You could easily add other ingredients such as corn or black beans to give this potato rice a different flavour.

How to serve:

This riced sweet potato is best served when it's warm. It makes the perfect side dish and can also be used as the base for classic rice dishes such as fried rice, rice bowls or stir fries. I love serving it with my healthy Sloppy Joes or my favourite meatloaf. It also pairs well with chicken, beef and pork dishes.

How to store:

Store this potato rice in an airtight container in the fridge for up to 5 days.

You can also freeze this rice for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Parsnip Mash
• Tuna fried rice
• Cilantro lime cauliflower rice
• Cauliflower fried rice
• Air Fryer Broccoli
• Keto Green Beans
• Paleo Cornbread Muffins

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