Roasted Sweet Potato Rice Bowl
A comforting bowl featuring caramelized roasted sweet potatoes, fluffy rice, and a smooth creamy sauce, offering a simple, healthy meal full of flavor and easy to prepare.
Equipment
- 1 oven preheated to 400°F (200°C)
- 1 baking tray for roasting sweet potatoes
- 1 mixing bowl
- 1 whisk for sauce
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked white rice
- ½ cup Greek yogurt or tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey optional
- 1 small garlic clove minced
- 2 –3 tablespoons water to thin
- Salt and pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the sweet potatoes evenly on a baking tray and roast for 25 to 30 minutes, flipping halfway through, until they are golden and slightly charred.
- While the sweet potatoes roast, prepare the creamy sauce by whisking together Greek yogurt or tahini, olive oil, lemon juice, honey, minced garlic, and water until smooth and creamy. Season with salt and pepper to taste.
- Place a base of warm cooked rice into each bowl.
- Top the rice with the roasted sweet potatoes.
- Drizzle the creamy sauce generously over the bowl.
- Garnish with freshly chopped parsley or cilantro.
- Serve warm and enjoy.
Notes
- Add chickpeas or grilled chicken for extra protein.
- Substitute brown rice or quinoa for a healthier option.
- Include a pinch of chili flakes for a spicy kick.
- Store leftovers in the refrigerator for up to 3 days.