In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Use a spoon to break it apart as it cooks.
Stir in the cubed sweet potatoes, pumpkin, and sliced carrots. Cook for another 5 minutes, allowing the vegetables to soften.
Add the rinsed jasmine rice to the pot, stirring well to combine with the meat and vegetables.
Pour in the beef broth and season with salt and cracked black pepper. Raise the heat to bring it to a boil, then reduce to low and cover. Let it simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Once done, remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.
Top with fresh chopped mint and a dollop of plain yogurt before serving. Enjoy with an additional sprinkle of cracked black pepper if desired!
