Cook 1 cup brown rice according to package directions.
Meanwhile, on a large rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Spread out in a single layer. Roast sweet potatoes, turning with a spatula once or twice, until tender, about 15 to 20 minutes.
Meanwhile, in a large bowl, whisk orange zest and juice, vinegar, honey, Dijon mustard, shallots and the remaining 1 teaspoon salt and the remaining 1/2 teaspoon. Slowly whisk in the remaining 3 tablespoons of olive oil until well combined.
Add warm rice, pecans, cranberries and parsley to the orange juice mixture and gently stir to combine. Serve warm or cold.