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Sweet potato & rice salad

Prep Time:

30 minutes

Cook Time:

20 minutes

Serves:

4

Level:

Beginner

About the Recipe

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Ingredients

  • 1 medium sweet potato, rinsed & diced

  • 1 tbs olive oil

  • 1 tsp each of ground cumin, cinnamon, ginger & turmeric

  • Salt & pepper

  • 1/4 cup slivered almonds

  • 1 cup baby spinach leaves

  • 1 cup of brown basmati rice &/or quinoa, cooked per directions

  • 1/2 large red capsicum, diced

  • 1 large shallot/spring onion, sliced

  • 1 tin of chickpeas, drained & rinsed


Dressing

  • 3 tbs EVOO

  • 2tbs lemon juice

  • 1 tbs lemon zest

  • 1 small garlic glove, minced

  • salt & pepper

Preparation

  1. Preheat oven to 200c

  2. Cut & toss sweet potato in oil, spices, salt & pepper

  3. Roast sweet potato in oven for 25 minutes. Turn oven on & add slithered almonds in for 5 minutes to slightly brown.

  4. Add the cooked grains, raw vegetables & sweet potato to a bowl.

  5. Combine dressing ingredients in a jar & shake well.

  6. Dress salad and top with slithered almonds

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