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Sweet Potato Rice & Quinoa Pilaf

Easy side dish or main lunch.
Course: Lunch, Side Dish
Cuisine: Healthy
Diet: Vegan
Keyword: Easy Lunch, One-pot meal, Plant-Based
Servings: 4
Author: Shelly

Ingredients

  • 2 tablespoons avocado oil - or olive oil
  • 1 medium onion, diced - or 2 small ones
  • ½ teaspoon turmeric
  • 1 cinnamon stick
  • 1 large carrot, diced
  • 1 sweet potato, diced
  • ½ cup golden berries - or raisins
  • ½ teaspoon salt
  • 1 cup brown basmati rice - or plain brown rice, rinsed carefully
  • 1 cup quinoa
  • ¼ cup Handful toasted almonds - crushed
  • 1 handful cilantro - chopped
  • Olive oil

Instructions

  • Warm the avocado oil in a large high-rimmed skillet over medium heat. Add the onion, turmeric, and cinnamon stick and lower the heat to medium-low. Cook for 5 minutes, stirring occasionally; don't let the onion burn, lower the heat if necessary.
  • Add the carrot, sweet potato, golden berries, and salt and stir.
  • Add rice and quinoa and stir for a few seconds before you add 3 cups of water. Bring to a boil. Reduce the heat, cover the pot, then simmer for 30 minutes. (If you make it with basmati or jasmine rice, look at notes.)
  • DO NOT open the lid yet! Remove the pot from the stove and let it rest for 5 minutes.
  • Fluff the rice with a fork and serve in a soup plate. Sprinkle with crushed almonds, cilantro, and a drizzle of olive oil.

Notes

If you make this dish with basmati or jasmine rice, you'll need only 2½ cups of water and cook it for 12 minutes with 5 minutes rest. Since the cooking time is much shorter, dice your vegetables small.