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quick sweet potato risotto

Yes, I know this isn't traditional risotto, but it's essence is that of risotto. Just try it! I know you'll love it.

Course Main Course
Cuisine Italian
Keyword risotto, roasted sweet potatoes, sweet potato
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Author Lauren Toyota

Ingredients

roasted sweet potato

  • 1 large sweet potato
  • 1 tbsp olive oil
  • sea salt & ground black pepper, to taste

quick sweet potato risotto

  • 1 1/2 C diced cooked sweet potato
  • 1/4 C + 2 tbsp miso tahini dressing
  • 2 tbsp nutritional yeast
  • sea salt & ground black pepper, to taste
  • 1 1/2 C cooked brown rice
  • 1/4 C finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil
  • 1/4 C currants

Instructions

roasted sweet potato

  1. Leave the skin on the sweet potato. Coat it with olive oil, sea salt, and ground pepper. Bake in an oven pre-heated to 425°F on a baking sheet for 25 minutes or until tender. Once cooled you can dice and store in the fridge. It will amount to about 3 cups of diced sweet potato.

quick sweet potato risotto

  1. Mash the diced sweet potato until mostly smooth. Combine with 1/4 cup of the miso tahini dressing, nutritional yeast, and salt and pepper. Then add this to cooked brown rice and combine with parsley, basil, and currents. You can also add another 2 tbsp of miso tahini dressing if desired.

Recipe Notes

This recipe will make another 1 1/2 cups of extra roasted diced sweet potato which you're going to use in the next bento box recipe for a sweet potato pesto pasta salad!