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Bowl of vegan pilaf with two lemon wedges

Vegan Pilaf with Sweet Potato

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Middle Eastern
Servings 4
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.


  • ~12 inch oven proof dish (stove-to-oven if possible)


  • 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


  • 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.


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.


Serving: 1portionCalories: 592kcalCarbohydrates: 108gProtein: 14gFat: 14g
Tried this recipe?Let us know how it was!