Roasted Sweet Potato Rice Salad?is not your standard summer salad.
It is delicious in the summer but this one is also great for those colder months when you just need something to warm your belly.
If I may add, it’s also a great recipe to whip up if you’re in dire need of something healthy and light after all the heavy meals you munched on during the holidays!
Roasted Sweet Potato Rice Salad
4
servings20
minutes30
minutes250
kcal50
minutesTender roasted sweet potato cubes tossed with rice, herbs, and vinaigrette. Hearty, colourful, and ideal as a side or light meal.
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Ingredients
1 tsp Ground Coriander
0.5 cup Parsley Leaves-coarsely chopped
1 Onion-halved, thinly sliced
0.33 cup Orange Juice
3 tsp Honey
750 gram Sweet Potato-peeled and cut into 2cm cubes
1 cup Brown rice-cooked
250 gram Broccoli-trimmed, cut into small florets
40 gram Pepitas
70 gram Baby Rocket Leaves
50 gram Feta-crumbled
Directions
- Preheat oven to 200 degrees C.
- Line a baking tray with baking paper.
- Place sweet potato in bowl and spray with oil.
- Sprinkle with coriander and toss to combine. Season with pepper.
- Place, in a single layer, on prepared tray. Spray with oil.
- Roast for 20-25 mins or until tender.
- Prepare rice and transfer to bowl, using fork to separate. Set aside for 5 mins to cool.
- Cook broccoli in saucepan of boiling water for 2-3 mins or until just tender.
- Refresh under cold running water. Drain.
- Add sweet potato, broccoli, parsely, onion, pepitas to rice.
- Whisk orange juice and honey in a jug until combined.
- Pour over rice mixture and toss to combine. Season with pepper.
- Add rocket and feta and toss to combine.
- Recipe Hints and Tips:
- Roasted Sweet Potato Rice Salad is not suitable to freeze.
- Best served the day it is made.
- Recipe submitted by Kelly Brigg!
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