Sweet Potato ‘Rice’ Casserole [Vegan]

The casserole, when savored alone, proves to be a satisfying and unexpectedly delightful culinary experience. Surprising? Yes! It’s impossible to fathom that this seemingly authentic rice isn’t the genuine article. When roasted, the sweet potato rice achieves a tender texture after 40 minutes in the oven, while its natural sweetness harmonizes beautifully with the rich, savory notes of vegan mozzarella and pungent pesto flavors.

Contents

Sweet Potato ‘Rice’ Casserole [Vegan]What to Expect from This Delicious Vegan Recipe Boiling sweet potatoes and mashing them into a creamy ‘rice’ is the foundation of this vegan casserole recipe.Nutritional Information

The broccoli adds heft to the casserole, while the pesto infuses the florets with deep flavor, delivering a satisfying “bang for your buck” in each rich and rewarding bite.

Sweet Potato ‘Rice’ Casserole [Vegan]

What to Expect from This Delicious Vegan Recipe

Two and one-half cups packed fresh basil leaves.
3 tablespoons pine nuts
1/4 cup olive oil, adjust to taste for a thicker consistency.
You’re looking for some sea salt magic?
The five distinct grinds of a peppercorn grinder are a true delight for any culinary enthusiast. With each turn of the wheel, the peppercorns are transformed into a progression of textures and flavors that can elevate any dish to new heights. From the coarsest “tellicherry” grind to the finest “fleur de sel”-like powder, every step of this process is a masterclass in precision and attention to detail.
1 large garlic clove, minced

2 cups small broccoli florets
One large sweet potato, peeled, and spiralized into noodles-like strands.
Pepper, to taste
1/3 cup low-sodium vegetable broth
1.5 cups shredded vegan mozzarella (optional)

Boiling sweet potatoes and mashing them into a creamy ‘rice’ is the foundation of this vegan casserole recipe.

Preheat the oven to 400°F.
With the blades whirring, combine all the essential components of pesto in a food processor and pulse repeatedly to achieve a silky consistency. Taste and just, if necessary. Pouring half of the pesto into a bowl, I then add in the broccoli. Coat the broccoli evenly with a generous helping of pesto by tossing it thoroughly. Set the broccoli and reserved pesto aside.
At the base of the casserole dish, distribute a delicate coating of pesto. Spread a generous layer of creamy sweet potato rice over the surface. Then, add the broccoli. Adding the remaining rice to cover the broccoli completely. Douse the leftover rice with a drizzle of pesto. Allow the vegetable broth to simmer gently. Season with pepper. Mozzarella cheese should be evenly distributed across the rice, providing a uniform layer of coverage.
Bake the casserole covered in tin foil at 375°F (190°C) for 40 minutes.