Roast Sweet Potato Wedges with Brown Rice, Yoghurt, and Fresh Herbs

Roast Sweet Potato Wedges with Brown Rice, Yoghurt, and Fresh Herbs

Adapted from “Sweet Spiced Roast Pumpkin and Brown Rice Salad” on



  • 1 cup brown rice, uncooked
  • 1 cup water
  • 1 sweet potato, cut into thin wedges
  • 2 tsp cumin seeds
  • 1 tbsp coconut sugar
  • 2 1/2 tbsp extra virgin olive oil, plus extra to serve
  • 1/3 cup fresh soft herbs (I recommend a combo of parsley, tarragon, dill, basil, and mint)
  • 1 tbsp dried fruit such as cherries or cranberries
  • 2 tbsp slivered almonds, toasted
  • 1/3 cup vegan plain Greek-style yoghurt (I make my own using this two ingredient recipe from Minimalist Baker)
  • Red pepper flakes, to serve



  • Place the rice and the water in your instant pot.
  • Cook at high pressure 15 minutes.
  • Let sit for 5 minutes (aka natural release), followed by immediate release.
  • Read more about this method on “Perfect Instant Pot Brown Rice.
  • After rice has cooled a bit, add coriander, dried fruit, almonds, and remaining oil to the rice. Season with salt and pepper. Toss to combine.

Sweet Potatoes

  • Preheat oven to 450 degrees Fahrenheit.
  • Place the sweet potato wedges on a baking tray lined with parchment. Coat sweet potato pieces with cumin seeds, coconut sugar and 2 tablespoons oil. Season with salt and pepper to taste.
  • Roast in the oven for approximately 30 minutes or until soft and cooked through. I like mine browned and caramelized.


  • Spoon 3/4 of rice mixture onto a serving dish. Top with pumpkin wedges.
  • Spoon over remaining rice mixture.
  • Place yoghurt in a small serving bowl. Drizzle with extra oil and sprinkle with red pepper flakes.
  • Sprinkle fresh herbs over the dish. Serve with yoghurt mixture.

Modifications, Extras & Subs

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