Savoury Brown Rice Slice with Sweet Potato

Sweet potatoes really are the bomb…

Who knew they came in so many different varieties? Orange, purple-skinned with white flesh, white-skinned with purple flesh and just recently I have found a purple-skinned, purple fleshed one.  They are all jam-packed with nutrients and antioxidants.

I love to buy the ridiculously over-sized ones at the markets. I roast them whole and serve them like a baked potato with mince,  cheese,salad, yoghurt and sweet chili sauce. YUM! But these super veg are just so versatile – roast them, boil them and mash them or use them to add a kick of flavour to a salad, slice or quiche.

This slice is great as a post-exercise snack. If you cut it into 10 pieces, 1 piece is all you need to re-fuel for each 20 kg of body weight. Also doubles as an excellent lunchbox treat or light dinner with a salad.

Savoury Brown Rice Slice

  • Servings: 10
  • Time: 70 mins
  • Difficulty: easy
  • Print


  • 3 cups cooked brown rice (2 rice cooker cups raw)
  • 2 small white sweet potatoes (hawaiian yams), peeled and cut into small cubes (you can pre- fry, grill or bake for a sweeter taste)
  • 3 cups rocket
  • 2 rashers of bacon, fat trimmed and chopped finely
  • 3/4 cup pitted kalamata olives, sliced
  • 5 eggs, lightly beaten


Combine all ingredients in a bowl. Press into a greased oven tray and cover with alfoil. Bake at 170°C for approximately 1 hour. Uncover and cook until lightly browned. If you like a super crunchy top, bake uncovered. Serve warm or cold.

If you want to spice it up, add some herbs, sprinkle some parmesan or paprika on the top or drizzle with balsamic vinegar.

Savoury Brown & Sweet Potato Rice Slice Nutrition
Rough guide to nutritional content. Exact values will vary with ingredients used.

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