Roasted Sweet Potato Rice Salad

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Roasted Sweet Potato Rice Salad Ingredients: 750g sweet potato, peeled and cut into 2cm cubes Olive oil spray 1 tsp ground coriander Brown rice (cooked and enough to serve 4...

Ingredients:

750g sweet potato, peeled and cut into 2cm cubes
Olive oil spray
1 tsp ground coriander
Brown rice (cooked and enough to serve 4 people)
250g broccoli, trimmed, cut into small florets
1/2 cup fresh parsely leaves, coarsely chopped
1 red onions, halved, thinly sliced
40g pepitas, lightly toasted (optional)
1/3 cup fresh orange juice
3 tsp honey
70g baby rocket leaves (I’m using baby spinach)
50g feta, crumbled

Preheat oven to 200 degrees. 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 20-25mins 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 til combined. Pour over rice mixture and toss to combine. Season with pepper.

Add rocket and feta and toss to combine

Recipe submitted by Kelly Brigg!

Jody

Publish Date: 13.12.2011 | Time: 7:40 am