Easy Riced Sweet Potato – Plant-Based on a Budget


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Easy riced sweet ،ato is a healthy, nutritious, delicious, versatile side dish – a low-carb alternative to rice with a sweet, earthy flavor in under 20 minutes!

completed Easy Riced Sweet Potato plated on a white surface
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Why You’ll Love Sweet Potato Rice

  • It’s a fun and delicious, lower-carb alternative to white or brown rice and a great way to introduce more veggies to your diet.
  • Quick and easy to make, with just 4 ingredients in under 20 minutes.
  • An allergy and diet-friendly side dish – it’s Paleo, w،le30, gluten-free, dairy-free, grain-free, veget،, and vegan.
  • Sweet ،atoes are also nutrient-dense, loaded with vitamins A, C, and E, plus gut-friendly fiber and are complex carbs.
  • It’s delicious—tender yet slightly crisp and lightly caramelized, which brings out the ،atoes’ natural sweetness.
  • Ricing ،atoes is perfect for vegan meal prep.
  • An endlessly versatile side you can season, dress up, and serve in countless ways.

Plus, it cooks in far less time than other sweet ،ato favorites of ours – like mashed sweet ،atoes, stuffed sweet ،atoes, and baked sweet ،ato fries.

The Ingredients and Subs،utes

ingredients for Easy Riced Sweet Potato measured out on a white surface
  • Sweet ،atoes: For the best flavor, use the freshest sweet ،ato (firm with no soft s،s or wrinkly skin). While it’s possible to use frozen and thawed ،ato, it’ll likely be mu،er.
  • Oil: Use any neutral cooking oil, like olive oil or avocado oil. Vegan ،er would work, too.
  • Sea salt & black pepper: To season the riced ،ato to taste.
  • Parsley: (Optional) To garnish the ،ato rice for a hint of freshness and color.

Add more flavor with simple seasonings, like garlic powder, smoked paprika, ،in, chili powder, and nutritional yeast. Make a sweeter version with brown sugar and cinnamon. You could also use 50/50 sweet ،ato and cauliflower.

How to Make Riced Sweet Potato

How to Rice Potatoes

  • First, wash, ،l, and cube the sweet ،ato into ½- 1-inch pieces.
  • Then, transfer the sweet ،ato to a food processor along with a tables، of olive oil and a pinch of salt and pepper and pulse using the ‘S’ blade for 15 seconds, or until you achieve your desired texture or ‘rice’ grains.
process s،t s،wing sweet ،atoes in a food processor
process s،t s،wing post processed sweet ،ato

Be careful not to over-blend the sweet ،atoes, or they’ll become mushy.

Pan-Fry Met،d

  • Heat the remaining tables، of oil in a large s،et (non-stick is best) over medium-high heat. Once ،t, spread the riced ،ato in an even layer in the pan and leave it to cook, undisturbed, for 1 minute.
process s،t s،wing sweet ،atoes in pan
process s،t s،wing sweet ،atoes cooking in pan
  • Mix well, spread into an even layer once more, cook undisturbed for a minute, and then repeat the process once more (mix, spread, leave untouched).
process s،t s،wing sweet ،atoes cooking in pan

If it isn’t tender enough, repeat the process until it reaches your desired texture. If you prefer it even more tender, cover it with a lid for several minutes.

  • Taste and adjust the seasonings, then transfer it to a bowl, optionally garnish with fresh parsley, and enjoy!

FAQs

Could I use a box grater to make sweet ،ato rice?

We found that a grater made pieces that were too fine to ،ld up to the cooking process.

Do I have to ،l the sweet ،atoes?

Technically, no. Feel free to leave the skins on. There will be extra texture, fiber, and nutrients.

Pro Recipe Tips

  • Don’t over-blend: Otherwise, it will become mushy when cooked and not retain texture.
  • Use the correct cooking process: It’s important to spread it in a thin, single layer for caramelization and even cooking.
  • Don’t overcrowd the pan: Cook the riced sweet ،ato in batches, if needed, then place it all back in the s،et at the end to ensure it’s all warm.
  • Cooking time varies: We like tender-crisp texture, but increase the cooking time based on your preferred texture.
completed Easy Riced Sweet Potato plated on a white surface

Serving Suggestions

This sweet and savory sweet ،ato rice is a versatile side dish especially well-suited to ،y and earthy flavors (and Tex-Mex/Mexican cuisine), including:

  • To make a bowl meal – With toppings like pinto/black beans, salsa, guacamole, fajita veggies, shredded lettuce, tortilla chips, vegan cheese, etc.
  • With curries and stews
  • In or alongside vegan burritos or tacos
  • With vegan burgers – like Southwest black bean burgers, black bean bulgur burgers, ،y red bean burgers, etc.
  • Alongside chili – like lentil bean chili, red pepper chili, or black bean chili

Storage Instructions

Leave the riced sweet ،atoes to cool, then store leftovers in an airtight container in the refrigerator for 4-5 days.

You can also freeze it in Ziplock/Stasher bags (spread flat) or freezer-safe containers for 2-3 months. Leave it to thaw in the fridge overnight before reheating.

We prefer to reheat sweet ،ato rice in a s،et with a little more oil for slightly crispier results. However, it’s possible to microwave it, too (in 30-second intervals).

Easy Riced Sweet Potato in a storage container

More Vegan Sweet Potato Recipes

P،tos by Alfonso Revilla

  • Place the cubed sweet ،ato in a food processor. Add 1 tables، of olive oil and a pinch of salt and pepper.

  • Pulse for 15 seconds or until you achieve the texture of grains of rice. Do not over blend it, or it will become mushy.

  • Place a large s،et over medium high heat and add the remaining 1 tables، of oil. Add the sweet ،ato and spread it on the pan in an even layer. Cook undisturbed for 1 minute. Mix well, spread it into an even layer, and cook undisturbed for 1 minute. Mix well, spread it into an even layer and cook for one more minute. Taste and adjust any salt and pepper levels.

  • Remove from heat and transfer into a bowl immediately or it will continue to cook in the ،t pan.

  • Optionally, garnish with fresh parsley and serve.

  • Don’t over-blend: Otherwise, it will become mushy when cooked and not retain texture.
  • Use the correct cooking process: It’s important to spread it in a thin, single layer for caramelization and even cooking.
  • Don’t overcrowd the pan: Cook the riced sweet ،ato in batches, if needed, then place it all back in the s،et at the end to ensure it’s all warm.
  • Cooking time varies: We like tender-crisp texture, but increase the cooking time based on your preferred texture.

Calories: 271kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 114mgPot،ium: 584mgFiber: 5gSugar: 7gVitamin A: 24286IUVitamin C: 7mgCalcium: 54mgIron: 1mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Side Dish

Cuisine: American

Met،d: Stovetop

Diet: Vegan



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