Sweet Potato Carob Rice Pudding

Adding sweet potato to this rich and filling breakfast is a great way to sneak some extra veggies into your day.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 1


  • 1 1/4 cup water
  • 1/4 cup brown jasmine rice
  • 3/4 cup non-dairy milk
  • 1/4 cup finely grated raw sweet potato
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon carob powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • pinch ground nutmeg
  • pinch of Himalayan rock salt


  • handful carob chips
  • handful unsweetened shredded coconut


  1. Combine water, rice and salt in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered for 20 minutes or until rice is tender. Drain remaining liquid and return rice to the stove top.
  2. Stir in almond milk, chia seeds, coconut sugar, vanilla, carob powder, cinnamon, cardamom, and nutmeg. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 20 minutes or until thick, stirring frequently. In the last 5 minutes of cooking time, stir in grated sweet potato.
  3. Remove from heat and stir in carob chips before serving.

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Nutrition Information Per Serving

  • Calories: 155
  • Calories from Fat: 55
  • Total Fat: 3.9
  • Saturated Fat: 0.5 g
  • Sodium: 170 mg
  • Carbs: 27.6 g
  • Dietary Fiber: 3.8 g
  • Net Carbs: 23.8 g
  • Sugars: 9.3 g
  • Protein: 3.1 g