Serves 4
- 300g Brown rice
- 3 tsp ground cumin
- 1 medium sweet potato, peeled and cut into 2cm pieces
- 1 red onion, cut into small chunks
- 400g can chickpeas, drained
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- 1 tbsp olive oil
- 50g toasted slivered almonds
- 2 tbsp freshly chopped coriander
- 1 ½ cups rocket leaves
- 1 ½ cups baby spinach leaves
- 1 tbsp lemon juice
- 4 tbsp natural yoghurt
- ½ cup freshly chopped mint
- Salt and pepper
Preheat oven to 180 degrees. Line a baking tray with baking paper. Cook the brown rice in a large saucepan of boiling water with 2 tsp of cumin. Cook stirring occasionally for about 30 minutes, or until al dente. Drain well.
Meanwhile place the sweet potato, onion, chickpeas in a large bowl. Add the remaining cumin, ground coriander, paprika, turmeric and oil and mix together. Spread on to the baking tray in a single layer and bake for about 25minutes or until potato is tender. Mix the natural yoghurt and chopped mint in a bowl and leave to one side.
Toss the rice, sweet potato mixture, almonds, chopped coriander, rocket, baby spinach & lemon juice together in a large bowl. Season to taste and serve drizzled with the natural yoghurt dressing.
By Georgina White – Simply Sumptuous Foods
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