Vegan Pilaf with Sweet Potato
This vegan pilaf is fragrant and packed with goodness from brown rice, sweet potato, chickpeas and walnuts. It has a light and fluffy texture which is deliciously moreish. It’s super easy to make, and is perfect for meal prep.
Equipment
- ~12 inch oven proof dish (stove-to-oven if possible)
Ingredients
- 2 tsp olive oil
- 4 garlic cloves sliced
- 1 tsp fresh ginger minced
- 1 onion diced
- 200 g brown rice
- 50 g cup walnuts
- 1 (650g) large sweet potato cut into 1 inch cubes
- 75 g dried cranberries
- 1 tsp ground cumin
- ½ ground coriander
- ½ ground cinnamon
- 1 orange zested
- 400 g can chickpeas drained and rinsed
- 350 ml vegetable stock
- ½ lemon juiced
Instructions
- Preheat the oven to 200°c/390°f.
- Heat the oil in a large, oven proof pan over a medium heat. Fry off the onion, garlic and ginger for 5 minutes until softened and golden in colour.
- Add the rice and walnuts, and cook, stirring, for 2 minutes until they are lightly fragrant.
- If you don’t have stove-to-oven ware, start by combining the onion, garlic and ginger with the oil in your oven-safe dish, and add to the oven to roast for 10-15 minutes, until softened. After this, add the rice and walnuts, then stir to coat in the oil. Proceed as below.
- Add the remaining ingredients to the dish, ensuring that all of the rice is covered by the stock. Cover the dish with an oven-safe lid or two layers of tin foil, then place it into the oven for 40 minutes.
- After 40 minutes, remove the lid (or foil) and fluff up the pilaf with a fork, seasoning to taste with salt and pepper as you go. Stir through the lemon juice. For extra fluffy rice, re-cover the dish and leave it out of the oven to steam for 10 minutes.
Notes
STORAGE: This dish is perfect for meal prep and can be enjoyed hot or cold. Portion up into airtight containers, and keep it in the fridge for up to 4 days, or in the freezer for 6 weeks. Defrost completely in the fridge (ideally overnight) before reheating.
This dish is best reheated in the microwave, to ensure that it doesn’t dry out. Add a tbsp of water and cover, leaving a small vent for steam to escape. Heat on full power for 2-3 minutes (this will depend on your microwave power) until piping hot through.
Nutrition
Serving: 1portionCalories: 592kcalCarbohydrates: 108gProtein: 14gFat: 14g
Tried this recipe?Let us know how it was!