Roasted Sweet Potato Fried Rice

Go to your freezer section and look for riced sweet potatoes. This simple go-to meal is a huge time saver with minimal prep involved. After Reset, adding in frozen riced cauliflower or broccoli is highly encouraged to reap the benefits of these sulfur-rich vegetables. I have added in a small amount of rice at times along with roasted potatoes as all the different textures and tastes are delicious yet still full of fiber-rich and gut-friendly nutrients. 

Serves: 4

Avocado or olive oil spray

2-12 oz bags of frozen riced sweet potatoes (fresh is also an option as ricing vegetables in a food processor is easily done when the potato becomes roughly the size of rice)

2 diced potatoes (optional)

2 Tablespoons dried herbs of choice (garlic-herb blend, vegetable blend, chimichurri blend)

½ Cup of cooked white rice or quinoa (optional)*

1 Cup of blanched frozen peas and carrots

Avocado

Scallions or chives

½ Cup chopped fresh cilantro

Salt and pepper to taste

Cilantro Sauce as a condiment (optional) – See recipe in Reset section. Coconut aminos can also be used as a condiment.

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Preheat oven to 375 degrees or roast at 325 degrees. 

Line a large baking pan with parchment paper and spray evenly with avocado oil to coat the paper.

Place rice sweet potato and potatoes (if using) on the baking sheet and spread out evenly. Sprinkle your dried herbs over the top and place in oven.

Roast for 15 minutes, stir and smooth out again. Roast for another 25 minutes. Remove from oven and add in rice (if using) and peas and carrots. Mix and season with salt and pepper.

Serve with diced avocado, scallions, and fresh cilantro. Dress with optional cilantro sauce.

*Other optional add-ins are water chestnuts, blanched diced asparagus, and snap peas

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