Roasted Sweet Potato Rice Salad

Roasted Sweet Potato Rice Salad


Servings 4
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

5.0 based on 4 ratings.


  • 1 tsp Ground Coriander
  • 1/2 cup Parsley Leaves coarsely chopped
  • 1 Onion halved, thinly sliced
  • 1/3 cup Orange Juice
  • 3 tsp Honey
  • 750 g Sweet Potato peeled and cut into 2cm cubes
  • 1 cup Brown Rice cooked
  • 250 g Broccoli trimmed, cut into small florets
  • 40 g Pepitas
  • 70 g Baby Rocket Leaves
  • 50 g Feta crumbled

Nutrition Information

Qty per
394g serve
Qty per
Energy 448cal 114cal
Protein 7.3g 1.9g
Fat (total) 5.6g 1.4g
 - saturated 1.14g 0.29g
Carbohydrate 70g 18g
 - sugars 28g 7g
Dietary Fibre 7.3g 1.9g
Sodium 111mg 28mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Roasted Sweet Potato Rice Salad is not your standard summer salad.

It is delicious in the summer but this one is also great for those colder months when you just need something to warm your belly.

If I may add, it’s also a great recipe to whip up if you’re in dire need of something healthy and light after all the heavy meals you munched on during the holidays!

Roasted Sweet Potato Rice Salad


  1. Preheat oven to 200 degrees C.

  2. Line a baking tray with baking paper.

  3. Place sweet potato in bowl and spray with oil.

  4. Sprinkle with coriander and toss to combine. Season with pepper.

  5. Place, in a single layer, on prepared tray. Spray with oil.

  6. Roast for 20-25 mins or until tender.

  7. Prepare rice and transfer to bowl, using fork to separate. Set aside for 5 mins to cool.

  8. Cook broccoli in saucepan of boiling water for 2-3 mins or until just tender.

  9. Refresh under cold running water. Drain.

  10. Add sweet potato, broccoli, parsely, onion, pepitas to rice.

  11. Whisk orange juice and honey in a jug until combined.

  12. Pour over rice mixture and toss to combine. Season with pepper.

  13. Add rocket and feta and toss to combine.

Recipe Hints and Tips:

  • Roasted Sweet Potato Rice Salad is not suitable to freeze.
  • Best served the day it is made.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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