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Sweet Yams with Rice

Author: Doreen Virtue & Jenny Ross


For the yams

  • 4 cups sliced yams
  • 1/2 cup raw agave nectar
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1 tsp cinnamon optional

For the rice

  • 4 cups cooked basmati rice*
  • 2 cups chopped raw kale
  • 1/2 cup finely chopped walnuts
  • 1/2 cup diced red bell peppers
  • 1/2 cup shredded carrots

For the rice sauce

  • 1 cup diced red bell peppers
  • 2 tablespoons coconut aminos
  • 2 tablespoons raw agave nectar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt


  • Preheat the oven to 350ºF.
  • Prepare the yam segment of the dish by blending the agave, oil, sea salt, and cinnamon.
  • Toss the yams in this mixture, coating each segment, and lay flat on a nonstick baking sheet or in a shallow glass baking dish.
  • Bake for 45 minutes until yams are cooked all the way through. Pierce with a fork to ensure yams are soft before removing. Note: Check doneness at 35 to 40 minutes, as moister yams will cook more rapidly than drier yams.
  • Prepare the sauce for the rice by blending all ingredients until well combined.
  • While the yams are baking, cook the basmati rice by bringing 4 cups water to a boil on the stovetop. Add 2 cups rice, bring to a simmer, and cover for 15 minutes.
  • In a mixing bowl, toss together warm rice and sauce until well combined.
  • Add in the walnuts, kale, and bell pepper and toss again.
  • Remove the yams from the oven.
  • To serve, scoop the rice mixture on top of the yams, layered in a bowl, or place the entire mixture onto a platter with the yams around the rice for group serving. Enjoy warm.