Easy and healthy brown rice salad recipe, will have you coming back for more!
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.
Where possible, try using organic ingredients to ensure complete chemical free brown rice salad with spiced chickpeas and sweet potato.
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