Orange Glazed Sweet Potatoes + Forbidden Rice
/Have you ever tried pairing orange with sweet potatoes? This was a first [I think?] for me and upon the very first bite I was kicking myself for never trying this combination before.
Sweet potatoes are one of the most versatile foods ever to exist. Or it at least seems that way! I never really ate them growing up but have come to love them in the past few years. Now they’re definitely a part of my weekly diet.
One of the reasons I adore sweet potatoes so much is because of their versatility. There are least a half-dozen ways you can cook them and an endless amount of ways to top them. You can go sweet or savory, breakfast or dinner, oven or pan, etc.
A few of my favorite toppings:
- almond butter, cinnamon, honey drizzle
- coconut butter + cinnamon
- tahini, salt, pepper
- roasted mushrooms, sunny-side-up egg, sharp cheddar cheese, salt, pepper
- smoked paprika or sun-dried tomato almond butter
- pre-roast rub: coconut oil, salt, pepper
- pre-roast rub: ghee, salt, pepper after-roast: ketchup
And then there’s this crazy black “forbidden” rice.
I have a major thing for rice and this is my new favorite. Besides its inviting chewy texture and nutty flavor, black rice is loaded with extra nutrients + antioxidants from that deep, dark color…I’m in rice-love.
When raw, this rice is jet black but while cooking it transforms to a deep, purple hue. I love combining this rice with brightly colored food for contrast. Although, it would be delicious no matter what you pair it with.
I decided to make a sweet + savory orange glaze for the potatoes and bake them in a way that produces the fluffiest, most pillowy sweet potatoes you’ve ever tasted. The exterior skin caramelizes and becomes slightly crispy, while the inside remains creamy and smooth.
Orange Glazed Sweet Potatoes + Forbidden Rice
gluten-free, vegan // yields 2-4 servings
for the rice
- 1 cup uncooked black forbidden rice
- 1/2 tablespoon unrefined coconut oil
- pinch of salt
- water, according to package directions
- Melt the oil in a pot over medium. Once hot add in the rice and a pinch or two of salt, then stir for about 2-3 minutes.
- Cook the rest of the way according to package directions. Be sure to let sit covered [off the burner] for 5 minutes after cooking and then fluff with a fork before serving.
for the orange glaze
- 1/2 cup fresh squeezed orange juice
- 3 tablespoons unrefined coconut oil, melted and slightly cooled
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice vinegar
- 2 teaspoons pure maple syrup
- 2 teaspoons orange zest
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon grated fresh garlic
- 1/8 – 1/4 teaspoon cayenne pepper, optional
- While the rice is cooking combine all of the glaze ingredients in a bowl and whisk vigorously until combined. Or shake together in a sealed jar.
for the potatoes
- 2-3 large sweet potatoes, scrubbed and sliced about 1/4-inch thick
- sesame seeds, optional
- Pre-heat your oven to 350*F and line a large baking sheet with parchment paper.
- Place the potato slices on the parchment and drizzle with the glaze, reserving a few tablespoons.
- Rub the slices on both sides, place in a single layer, then bake for 20 minutes.
- Remove from the oven, increase the temperature to 400*F, flip the slices and bake for another 17-22 minutes until golden brown and fluffy.
- Serve over the hot rice and top with a drizzle of the remaining glaze, sesame seeds, and a sprinkle of salt if desired.
notes/substitutions: You can use no-sugar added orange juice instead of fresh if needed. Feel free to sub another oil [sunflower/safflower/etc.] or melted ghee instead of coconut oil. You can use apple cider vinegar instead of rice vinegar. Gluten-free soy sauce can be subbed for tamari.
It’s completely acceptable to pop these into your mouth straight from the pan, accompanied of course, by forkfuls of steaming hot rice.
The glaze is also great with baked or pan fried tofu + tempeh. We tried it out last night!
Enjoy!
Ashley
