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Roasted Pumpkin, Sweet Potato, and Brown Rice Pilaf

This colorful side dish packed with vegetables is hearty enough to be your main course!

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Roasted Pumpkin, Sweet Potato, and Brown Rice Pilaf

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By: Team Beachbody
Servings
8 servings, ¾ cup each
Prep Time
15 min.
Cook Time
1 hr. 20 min.

Ingredients:

  • 2 cups cubed raw pumpkin (½-inch cubes)
  • 1 medium sweet potato, peeled, cut into ½-inch cubes
  • 2 tsp. olive oil, divided use
  • 1 medium onion, chopped
  • 2 medium celery stalk, chopped
  • 2 cups chopped kale
  • 2 cloves garlic, chopped
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 3 cups low-sodium organic vegetable broth
  • 1 bay leaf
  • 1 cup dry brown rice

Instructions

Here are your instructions:

  1. Combine pumpkin, sweet potato, and 1 tsp. oil in a medium bowl; mix well.

  2. Arrange pumpkin mixture on baking pan.

  3. Bake for 10 to 12 minutes, stir; continue baking for 10 to 12 additional minutes, or until tender when pierced with a fork. Set aside.

  4. Heat remaining 1 tsp. oil in large saucepan over medium-high heat.

  5. Add onion, celery, and kale; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  6. Add garlic; cook, stirring frequently, for 1 to 2 minutes.

  7. Season with salt and pepper if desired.

  8. Add broth, bay leaf, and rice. Bring to a boil, covered. Reduce heat to low; gently boil for 45 to 50 minutes, or until rice is cooked and liquid is absorbed. Remove bay leaf.

  9. Gently fold in pumpkin mixture.

Recipe Notes

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