🍠 Sweet Potato Pilaf with Baby Spinach & Roasted Shallots

If you know me, you know I’ll add roasted sweet potatoes to just about any fall dish — and this one might be my favorite yet. This pilaf is simple but special: toasted vermicelli folded into fluffy rice with roasted sweet potatoes, caramelized shallots, and baby spinach, all seasoned with a touch of warm allspice and fresh herbs.

It’s the kind of side that fits just as easily into a cozy Sunday dinner as it does a Friendsgiving table spread. Comforting, colorful, and completely plant-based.

Ingredients

Serves: 4–6

For the roasted vegetables

• 2 medium sweet potatoes, peeled and cubed

• 3–4 shallots, peeled and quartered

• 1 Tbsp Graza olive oil

• Salt and black pepper, to taste

For the pilaf

• ½ cup vermicelli noodles, broken into small pieces

• 1 cup long-grain rice (basmati or jasmine work best)

• 2 cups vegetable broth

• 1 Tbsp olive oil or vegan butter

• ¼ tsp allspice

• 2 cups baby spinach

• Salt and pepper, to taste

Optional add-ins

• ¼ cup chopped walnuts or pecans

• ½ cup chickpeas or white beans (for extra protein)

• Crumbled vegan feta

• Fresh parsley or thyme for garnish

Instructions

1. Roast the vegetables.
   Preheat oven to 400°F (200°C).
   Toss sweet potatoes and shallots with olive oil, salt, and pepper.
   Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized.

2. Toast the vermicelli.
   In a large pot, heat olive oil over medium heat. Add the broken vermicelli pieces and toast until golden brown, stirring constantly (watch closely — they brown fast!).

3. Add rice and spices.
   Stir in the rice and allspice, coating it lightly in the oil. Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes (or until rice is fluffy and liquid absorbed).

4. Combine everything.
   Fluff the rice with a fork, then fold in the roasted sweet potatoes, roasted shallots, and baby spinach. The heat from the pilaf will wilt the spinach just enough.

5. Finish and serve.
   Taste and adjust salt and pepper as needed. Top with nuts, herbs, or vegan feta before serving.

Notes

• A pinch of allspice adds cozy warmth — don’t skip it!

• Add chickpeas or lentils for a heartier main dish.

• Reheats beautifully — just drizzle with a bit of olive oil before warming.

• Great make-ahead dish for entertaining or meal prep.

✨ Save this one for your next Friendsgiving or Sunday dinner — comforting, colorful, and guaranteed to impress.