Roasted Pumpkin and Sweet Potato Pilau
Warm, aromatic, and bursting with fall flavors, this Roasted Pumpkin and Sweet Potato Pilau is the ultimate comfort food with a twist. Featuring caramelized chunks of roasted pumpkin and sweet potato, cozy spices like cumin and coriander, and fragrant basmati rice simmered with a cinnamon stick and bay leaf, this dish is as wholesome as it is flavorful. A touch of sweetness from optional raisins and a sprinkle of toasted almonds for crunch add layers of texture and flavor, making it perfect for a festive gathering or a cozy weeknight dinner. Garnished with fresh cilantro, this easy-to-make, vegetarian-friendly pilau is a one-pot wonder that pairs perfectly with your favorite sides or stands alone as a complete meal.
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Recipe Information
Ingredients
- 300 grams Pumpkin (peeled and diced)
- 300 grams Sweet potato (peeled and diced)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 stick Cinnamon stick
- 2 cups Basmati rice
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 4 cups Vegetable stock
- 1 leaf Bay leaf
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.25 cup Raisins (optional)
- 0.25 cup Slivered almonds (toasted, optional)
Instructions
Preheat your oven to 200°C (400°F).
Place the diced pumpkin and sweet potato on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon salt and black pepper, and toss to coat. Roast for 20-25 minutes or until tender and slightly caramelized. Set aside.
Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
Heat the remaining 1 tablespoon of olive oil in a large, deep pan or pot over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
Add the minced garlic, ground cumin, ground coriander, and the cinnamon stick. Sauté for 1-2 minutes until fragrant.
Add the rinsed rice to the pot and stir well to coat the grains with the spices and oil.
Pour in the vegetable stock, add the bay leaf, and the remaining 0.5 teaspoon of salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, gently stir in the roasted pumpkin, sweet potato, and raisins (if using). Remove the bay leaf and cinnamon stick.
Cover the pot and let the pilau rest for 5 minutes off the heat to allow the flavors to meld together.
Fluff the pilau gently with a fork. Sprinkle with toasted slivered almonds (if using) and chopped fresh cilantro before serving.
Serve warm as a main dish or a side and enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.4 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
