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Sweet Potato ‘Rice’ Casserole [Vegan]

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The casserole by itself is a filling and surprising meal. Surprising? Yes! You won’t believe it’s not real rice! The sweet potato rice cooks to a perfect consistency in 40 minutes in the oven and the savory flavors from the vegan mozzarella and pesto pair well with the sweetness that comes from the potato when roasting.

The broccoli gives the casserole substance and the pesto adheres and soaks into the florets for a big “bang for your buck” bite.

Pesto Broccoli Sweet Potato Rice Casserole


For the Pesto:

  • 2 1/2 cups basil leaves, packed
  • 3 tablespoons pine nuts
  • 1/4 cup olive oil (if you like it thicker, less olive oil)
  • 5 cranks of a sea salt grinder
  • 5 cranks of a peppercorn grinder
  • 1 large garlic clove, minced

For the Rest:

  • 2 cups small broccoli florets
  • 1 large sweet potato, peeled, and spiralized
  • Pepper, to taste
  • 1/3 cup low-sodium vegetable broth
  • 1 1/2 cups shredded vegan mozzarella (optional)


  1. Preheat the oven to 400°F.
  2. Place all of the ingredients for the pesto into a food processor and pulse until smooth. Taste and just, if necessary. Pour half of the pesto out into a bowl and add in the broccoli. Toss until broccoli is coated with the pesto. Set the broccoli and remaining pesto aside.
  3. In the bottom of the casserole, spread out a thin layer of pesto. Then, spread out a layer of the sweet potato rice. Then, add the broccoli. Then, add the rest of the rice to cover the broccoli. Drizzle the remaining pesto over the rice. Then, pour over the vegetable broth. Season with pepper. If using mozzarella, spread over in an even layer over the rice to cover.
  4. Cover the casserole with tinfoil and bake for 40 minutes.

Nutritional Information

Total Calories: 1388 | Total Carbs: 86 g | Total Fat: 109 g | Total Protein: 19 g | Total Sodium: 2007 g | Total Sugar: 9 g

Calculation not including salt and pepper from the grinders or the salt to taste.





Alissandra Maffucci is an enthusiastic home cook and the blogger at InspiralizedInspiralized offers a creative new twist on healthy eating, using a spiralizer to create noodles out of vegetables. The blog features daily recipes and inspirational content dedicated to this culinary concept. Ali has a penchant for yummy food and hopes to inspire everyone to spiralize and start eating clean, healthily and creatively. She currently resides in Jersey City, NJ.



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30 comments on “Sweet Potato ‘Rice’ Casserole [Vegan]”

Click to add comment
Janelle Anderson
2 Years Ago

Just tossed that in oven,but used potatoes instead of rice.Smells yummo

Bryanna Christina
2 Years Ago

Kai Justice Rivers

Eimear Ní Chonráin
2 Years Ago

Phillipa O'Donovan

Jennifer Cubelli-Gomez
2 Years Ago

For days when u want something warm... Jessica

Rebecca Moore
2 Years Ago

Reanne Pearce

2 Years Ago

who else loves it

Christy Marazon
2 Years Ago

Jay Marazon Bailey Wolf we are trying this

Heather Feather
2 Years Ago

Kate McCoy

Maggie Sczekan
2 Years Ago

Boni McIntyre this was right after your cauliflower post! I want to try both!

Boni McIntyre
11 Jan 2016

Ooh! I'm trying this one too!!

11 Jan 2016

Agreed Sweet :p

Ashley Ann Russnak
2 Years Ago

Linda Russnak omg yum

11 Jan 2016


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