Roasted Maple Sesame Sweet Potatoes with Cauliflower Fried Rice


If I was asked to name my favourite vegetable, it would definitely be a hard choice, but at the top of the list, closely followed by avocado, you would find sweet potato.  I don’t know if it’s my heritage, but potatoes are very close to my heart.  Fun fact, Peru has 3800 different types of potatoes.  Let’s just take a moment to imagine that…….Ok, that’s a lot of potatoes!

But let’s talk sticky, maple scented, sweet potatoes.   This dish is a winner and such a beautiful way to highlight the natural sweetness.  Served with a cauliflower fried rice, it’ll have you back for seconds.

Roasted Maple Sesame Sweet Potatoes with Cauliflower Fried Rice

Serves 2


1 bok choy, quartered

1/2 medium avocado

1 tsp sesame seeds

Maple Sesame Sweet Potatoes

2 medium sweet potatoes, cubed

1 cup of vegetable stock

1/4 cup tamari

2 TBS cooking sake

2 TBS mirin

1 tsp rice wine vinegar

2 TBS maple syrup

2 TBS coconut sugar

1 TBS stevia powder (or more sugar)

1 tsp of sesame oil

Cauliflower Fried Rice

4 cups cauliflower florets

1/2 cup red capsicum, diced

1/2 cup carrot, diced

1/4 cup frozen peas

1/4 cup frozen corn

1 tsp grated ginger

2 TBS spring onion, white part only,thinly sliced

Himalayan pink salt & freshly ground pepper to taste

2 TBS spring onion, green part only thinly sliced


Maple Sesame Sweet Potatoes

Pre-heat oven to 180 degrees celcius, and line a baking tray with baking paper and set aside.

In a small saucepan, add all ingredients except for the sweet potatoes.  Stir to dissolve the sugar, and bring to a gentle boil.  Lower heat to medium-low, simmer and reduce until the sauce thickens and reduces to about 1/2-3/4 cup.


Pour 1/4 of a cup of the sauce into the sweet potatoes and coat well.  Pour the sweet potatoes with the sauce onto baking tray and spread out.  Place in oven and cook for about 45 minutes.  Turning a few times a long the way so that all sides of the sweet potatoes are coated with the sauce and caramelise.


When potatoes are cooked, turn heat off and leave them inside the oven whilst you make the cauliflower fried rice.

Cauliflower Fried Rice

Add the cauliflower florets to a food processor and pulse until it resembles rice._MG_1043

Add rice to a frying pan (I use a non-stick), and cook on low heat, until most of the moisture is absorbed, about 4-5 minutes.  Add the ginger and rest of the vegetables and cover with lid.  Leave to cook for another 5-8 minutes, stirring occasionally.


Add salt and pepper to taste, then stir in white part of spring onion.  Turn off heat.  Set aside.

Place quartered bok choy in a large bowl, and add boiling water to cover.  Leave for 2 minutes, until bok choy is wilted but still crunchy.  Drain and set aside.

To assemble, divide the cauliflower fried rice, bok choy and avocado in to two bowls, and top with the warm maple sesame sweet potatoes.  Sprinkle the sesame seeds over the sweet potato, and the green part of the spring onion over the rice.




Store the remainder of the sauce in a glass container with a tight fitting lid and keep in the fridge ready for the next batch.  I also use this sauce to marinade eggplant, it goes really well with that too.

I just love this dish.  It’s full of colour and flavour and works well being re-heated.  Perfect for those who don’t include grains in their diet for whatever reason, and it’s still filling due to the sweet potatoes.

Now go do it!

Peas, love and mungbeans







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