Smoky Paprika Sweet Potato Rice

Name: Smoky Paprika Sweet Potato Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 2 cups vegetable broth; 1 large sweet potato, peeled and diced; 1 tablespoon smoked paprika; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love experimenting with flavors in my kitchen, and this Smoky Paprika Sweet Potato Rice is one of my latest creations. The combination of sweet, earthy, and smoky notes from the paprika and sweet potatoes creates a dish that's both comforting and exciting. I typically whip this up as a side for grilled meats or a vegetarian main dish. In just a few simple steps, you'll have a vibrant and wholesome meal that's perfect for any occasion. Trust me, it's as delicious as it is beautiful!

Created by

Poppy Walsh

Last updated on 2026-01-18T11:25:13.034Z

When I first made this Smoky Paprika Sweet Potato Rice, I was blown away by how such simple ingredients could yield such a depth of flavor. Roasting the sweet potatoes brings out their natural sweetness and enhances the smokiness of the paprika. It's a combination that elevates an average rice dish into something really special.

I've found that using a good quality smoked paprika makes all the difference. The rich, smoky aroma that fills your kitchen while it cooks is incredible and really gets everyone excited for dinner. Don’t skip the fresh herbs at the end—they add a burst of brightness!

        Why You'll Love This Recipe
        The natural sweetness of the sweet potatoes balances perfectly with the smoky paprika.
It's a colorful dish that brightens up any meal with its vibrant hues.
This recipe is incredibly versatile—serve it as a side or a stand-alone dish.

      

Understanding the Core Ingredients

Sweet potatoes are the star of this dish, bringing natural sweetness and a creamy texture when cooked. Their starchiness helps create a satisfying mouthfeel, making them the perfect complement to the basmati rice. Make sure to choose sweet potatoes that are firm and free of blemishes for the best flavor and texture. You can also experiment with different varieties, such as Japanese or purple sweet potatoes, to add unique color and taste.

Basmati rice is ideal for this recipe due to its long grains and nutty flavor. When rinsing the rice under cold water, aim to do so until the water runs clear. This step removes excess starch, which can make the rice gummy. Using vegetable broth instead of water for cooking creates a richer base, enhancing the overall flavor profile of your dish.

Perfecting the Cooking Technique

Roasting the sweet potatoes is crucial for achieving that desirable caramelization and depth of flavor. Ensure that the pieces are cut evenly to promote consistent cooking. If you have an air fryer, you can achieve crispy edges and a tender center in about 15-20 minutes, which is faster than traditional oven roasting. Just be sure to shake the basket halfway through for even cooking.

For the rice, keeping the lid on while simmering is essential to trap steam and ensure even cooking. A common mistake is lifting the lid too early; this releases steam, leading to undercooked rice. If you find that the rice is still hard after the suggested cooking time, add a splash of broth or water, cover it back up, and let it simmer for a few more minutes.

Serving Suggestions and Variations

This Smoky Paprika Sweet Potato Rice pairs wonderfully with grilled meats, but it also shines as a standalone vegetarian dish. Consider serving it alongside a fresh cucumber salad or a dollop of yogurt for a cooling contrast. If you want to enhance the protein content, try adding some cooked chickpeas or black beans during the mixing stage.

Feel free to experiment with the spices! Along with smoked paprika, a pinch of cumin or chili powder can add complexity and a little heat. If you're looking for a lighter version, substitute half of the olive oil with vegetable broth to reduce calories without sacrificing flavor.

Ingredients

Gather the following ingredients for a delicious meal:

Ingredients for Smoky Paprika Sweet Potato Rice

1 cup basmati rice
2 cups vegetable broth
1 large sweet potato, peeled and diced
1 tablespoon smoked paprika
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Make sure to have all your ingredients measured and prepared before cooking for the best results!

Instructions

Follow these steps to create your Smoky Paprika Sweet Potato Rice:

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they are tender and lightly caramelized.

Cook the Rice

While the sweet potatoes are roasting, rinse the basmati rice under cold water. In a saucepan, bring two cups of vegetable broth to a boil, add the rice, and reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is cooked and has absorbed the liquid.

Combine and Serve

Once both the rice and sweet potatoes are cooked, fluff the rice with a fork and add the roasted sweet potatoes. Stir gently to combine and garnish with fresh parsley before serving.

Enjoy your Smoky Paprika Sweet Potato Rice as a delightful side dish or a hearty main!

Pro Tips

For an extra kick, consider adding a pinch of cayenne pepper along with the smoked paprika. This dish can also be made ahead of time and reheated before serving.

Make-Ahead and Storage Tips

This dish holds up well, making it suitable for meal prep. Prepare the sweet potatoes and rice in advance; they can be stored separately in airtight containers in the refrigerator for up to four days. When ready to serve, gently reheat the sweet potatoes in the oven at 350°F (175°C) for about 10 minutes until warmed through, while the rice can be microwaved in short intervals, adding a little broth to steam it back to life.

If you're looking to store leftovers longer, consider freezing the sweet potatoes and rice together. Once cooled, place them in freezer-safe bags, pressing out as much air as possible. They should keep well for about three months. To reheat, thaw overnight in the fridge and reheat in a skillet over medium heat until heated through.

Common Troubleshooting

If your sweet potatoes are browning too quickly in the oven, consider reducing the heat slightly to 375°F (190°C) and check them earlier, as ovens vary in temperature accuracy. Look for them to be fork-tender and golden around the edges; this is when they achieve perfect caramelization without burning.

For the rice, if you find yourself with mushy grains, this may be due to too much cooking liquid or overcooking. The next time, reduce the liquid slightly, or shorten the cooking time based on your stove setting. Remember, you can always add a splash of broth while reheating for a moister texture, without compromising the dish's overall integrity.

Ingredient Substitutions

If you prefer a different grain, quinoa or farro can be excellent stand-ins for basmati rice, providing a different texture and flavor. For a gluten-free option, ensure that the vegetable broth is certified gluten-free, especially if you choose to use store-bought versions.

For those who enjoy spice, try replacing smoked paprika with chipotle powder for a smoky heat. Alternatively, if you're not a fan of paprika, smoked sea salt can lend a subtle smokiness that works beautifully with the sweet potatoes, offering a different yet delightful taste.

Questions About Recipes

→ Can I use brown rice instead of basmati?

Yes, you can use brown rice, but adjust the cooking time to about 30-35 minutes since it takes longer to cook.

→ Is this dish vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and no animal products.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, chickpeas, or tofu can be added for extra protein.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a microwave or on the stovetop with a splash of water.