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Recipes / Veggies and Sides

Roasted Sweet Potato with Brown Rice Quinoa Pilaf, Extra Virgin Olive Oil & Lime

Posted January 29, 2018


Makes 4 Servings

  • 4 medium sweet potatoes, rinsed well and patted dry
  • 1 Tbsp. canola oil
  • 1/2 cup chopped onion
  • 2 1/2 cups vegetable stock
  • 1/2 cup long-grain brown rice
  • 1/2 cup red quinoa, rinsed
  • Pinch salt & pepper
  • 2 cups kale, rinsed & sliced (or baby kale)
  • 1 Tbsp. extra virgin olive oil
  • 1 lime (zest & juice)


Preheat oven to 375 degrees. Prick each sweet potato with a fork several times.

Place sweet potatoes on a foil-lined baking sheet. Wrap foil up and around sweet potatoes loosely so potatoes can steam a bit as they bake. Bake for 30 minutes to an hour or until soft.

Heat canola oil in a saucepan over medium heat. Add onion and allow to cook until translucent.

Add brown rice and 2 cups of the vegetable stock. Bring to a boil, reduce the heat and simmer, covered, for 15 minutes.

Add quinoa and simmer for an additional 15 minutes, or until the rice and quinoa are tender. Add remaining stock if necessary. Fluff with a fork and season lightly with pinch of salt and pepper.

Divide and serve pilaf, then top with kale. Slice open roasted sweet potato and place on top of the kale. Drizzle with extra virgin olive oil. Sprinkle with lime zest and finish with fresh squeeze of lime juice to taste.


— Courtesy Ingrid Berger