Roasted Pumpkin and Sweet Potato Pilau
  • 2cups peeled organic pumpkin, cubed (about 12 ounces)
  • 1 1/2cups peeled organic sweet potato, cubed (about 1 medium)
  • 2tablespoons olive oil
  • 1cup organic sweet onion, diced
  • 1/3cup organic celery, diced
  • 2teaspoons organic garlic, minced
  • 4cups organic chicken stock or bone broth
  • 1cup sprouted organic brown rice
  • 2teaspoons fresh sage, chopped
  • 1/2teaspoon ground black pepper
  • 1/4teaspoon sea salt
  • 1 bay leaf
  1. Preheat oven to 400 degrees F.
  2. Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
  4. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
  5. Add pumpkin mixture and stir gently to combine. Serve warm.