Brown rice sweet potato salad

Brown Rice Sweet Potato Salad

RECIPE BY NATASAHA CORRETT

This is a very versatile salad – if you don’t have any roasted sweet potatoes you can use any roasted veg that you might have. You can also make it family friendly by adding meat or fish to the salad. This is a perfect non exercise day recipe for all you Green and Leaners out there on the 8 week transformational plan.[wpurp-searchable-recipe]Brown Rice Sweet Potato Salad – – – [/wpurp-searchable-recipe]

Serves2
Cooks In30 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

175g brown rice

1 carrot

2 small sweet potatoes

100g cucumber

50g salad leaves

½ tsp ground cinnamon

100g goats cheese

1 tbsp sunflower oil

 

Dressing:

10g parsley

1 lemon

3 tbsp olive oil

Pinch of himlayan salt

Black pepper

Method

  1. Heat the oven to 180C
  2. Chop the carrots and sweet potatoes into bite sized chunks. Cut the carrots slightly smaller as these will take longer to cook. Roast in the oven for 25 minutes. Seasoning. Cinnamon.
  3. While the vegetables roast, cook the brown rice in a large pan of salted water for 20-25 minutes, drain and set aside
  4. Make the dressing by putting all the dressing ingredients into a blender and blend. Alternatively, chop the parsley finely and mix all the dressing ingredients together in a bowl.
  5. Dice the cucumber into bite sized pieces and add to a bowl with the brown rice, carrots, sweet potato and salad leaves.
  6. Crumble the goat’s cheese over the salad and serve with the dressing drizzled over.