Maple and Mustard Glazed Apple Sweet Potato Rice

Here is a lovely, comforting recipe for a cold and dreary day.


Maple and Mustard Glazed Apple Sweet Potato Rice!


Start preheating that oven right away. The heavenly smell of baking sweet potatoes and apples is to die for, and it tastes just as good too!

Maple and Mustard Glazed Apple Sweet Potato Rice

Serves 3-4

1/2 cup brown rice

1/4 tsp curry powder

pinch of nutmeg

2 small sweet potatoes, sliced into disks

2 small honey crisp apples, sliced

1 medium zucchini, sliced into disks

A sprinkle of cinnamon


1/2 tbsp Apple cider vinegar

1 tbsp Mustard

1 tbsp Maple syrup

Start by cooking the rice according to package directions. Add in the curry powder and nutmeg to the rice while it simmers, stirring occasionally.

While the rice is cooking, preheat the oven to 400 degrees and slice your veggies.

On one baking sheet place all the sliced sweet potatoes, and on another baking sheet place the apples and zucchini and sprinkle with cinnamon.

When the oven is ready, roast the sweet potatoes for about 25 minutes, and the zucchini/apple mix for about 15 minutes (or until tender).

When the rice and veggies are done combine into one dish.

For the glaze simply whisk all ingredients together in a small bowl.

Now make any meal you’d like! One night I ate a big salad topped with the rice mixture and drizzled with glaze, and another day I used the rice mixture as a filling for a burrito and added hummus and pea shoots. Both were delicious! Enjoy!

Put a little nutmeg in it,



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