Brown rice salad with spiced chickpeas & sweet potato

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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