Plain cauliflower rice is quick and versatile, but I love to make rice from other vegetables (i.e., plantain rice, page 83). In this recipe, we’re mixing cauliflower rice with sweet potato rice and some finely chopped kale, too. This is a great way to get three veggies all in one dish, and it’s also the quickest way to cook these vegetables by far. The more variety of vegetables in your diet, the better for microbiome diversity—and more vitamins, minerals, and phytonutrients, too. Win-win!

Veggie Confetti Rice [Vegan]

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Cooking Time



  • 1 large sweet potato, peeled and chopped
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 bunch curly kale, de-stemmed and chopped
  • 16 ounces (455 g) cauliflower rice
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper (omit for AIP)


  1. Add the sweet potatoes to a food processor in a single layer. Do this in batches if necessary. Pulse until a “rice” forms. Set aside.
  2. Heat the oil in a large skillet over medium heat. Add the kale and sauté for 1 to 2 minutes to wilt. Add the sweet potato and cauliflower rice.
  3. Add the seasonings and continue to cook, stirring, for 6 minutes, until well combined and everything is fork-tender.


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