At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 20 minutes
• Cook time: 45 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 bowls.

• Calories: 560 kcal
• Protein: 15 g
• Carbohydrates: 105 g
• Fat: 11 g
• Sodium: 172 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/2 cups (280 g) dry long-grain brown rice
• 3 1/2 cups (840 g) water
• 1 3/4 lb (800 g) peeled orange sweet potato, cut into 3/4-inch cubes
• 1 1/3 lb (600 g) white mushrooms, quartered
• 3 large (480 g) red bell peppers, chopped
• 1 packed cup (60 g) thinly sliced scallions
• 1 packed cup (40 g) chopped fresh cilantro
• 2 tablespoons (27 g) olive oil, divided
• 1/3 cup (80 g) fresh lime juice
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (5 g) paprika
• 1/2 teaspoon (1 g) ground black pepper

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Combine the rice and water in a saucepan. Bring to a boil, cover, and simmer on low for 40 to 45 minutes; rest covered for 5 minutes.

2. Meanwhile, heat the oven to 425°F (220°C). Toss the sweet potatoes with half the oil, cumin, paprika, black pepper, and salt on one large rimmed sheet pan.

3. Toss the mushrooms and peppers with the remaining oil on a second pan. Roast both, swapping racks and stirring halfway through, until browned and tender, 24 to 30 minutes.

4. Fluff the rice with the lime juice, scallions, and cilantro. Divide among four bowls and top with the roasted vegetables.

Sources

1. USDA FoodData Central — April 2026 data release