Tomato and Green Bean Pesto Rice with Sweet Potato
This vibrant and hearty dish combines roasted sweet potatoes, sautéed green beans, and tomatoes with pesto-flavored rice, creating a delicious and satisfying meat-free meal.
Prep: 15 mins
Cook: 30 mins
Serves: 4
Ingredients
- 🍅Tomato (2 medium, diced)
- 🥦Green beans (200g, trimmed and halved)
- 🍠Sweet potato (1 large, peeled and cubed)
- 🍚White rice (1 cup)
- 🍞Flour (2 tablespoons)
- 🍝Pesto (3 tablespoons)
- 🥣Olive oil (2 tablespoons)
- 🧂Salt and pepper (to taste)
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 3While the sweet potato is roasting, cook the white rice according to package instructions.
- 4In a large pan, heat the remaining olive oil over medium heat. Add the green beans and sauté for 5 minutes.
- 5Add the diced tomatoes to the pan and cook for another 3-4 minutes until the tomatoes are soft.
- 6Sprinkle the flour over the vegetables in the pan and stir well to combine.
- 7Add the cooked rice to the pan along with the pesto. Stir everything together until well mixed and heated through.
- 8Gently fold in the roasted sweet potato cubes. Season with salt and pepper to taste.
- 9Serve warm.