Sweet potato black bean rice salad with chilli lime dressing
Sweet potato black bean rice salad with chilli lime dressing

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sweet potato black bean rice salad with chilli lime dressing. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Explore a Variety of Tasty Dishes That Will Satisfy Your Food Cravings Today. Tired of Cooking the Same Dinner Recipes Every Week? Check out our recipes today Southwest Sweet Potato, Black Bean, Wild Rice Salad is a colorful and flavorful salad full of sweet potatoes, black beans, wild rice, corn, cilantro and a wonderful chili lime dressing. Serve it as a side or main dish.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sweet potato black bean rice salad with chilli lime dressing using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sweet potato black bean rice salad with chilli lime dressing:
  1. Prepare brown rice
  2. Take Spring onion
  3. Take pumpkin seeds
  4. Get Soy sauce
  5. Prepare Honey
  6. Make ready black beans
  7. Take Large sweet potato
  8. Get Garlic
  9. Prepare Lime
  10. Take Red chilli or chilli flakes
  11. Get cashew nuts
  12. Make ready Olive oil
  13. Make ready Salt

If desired, serve with lime wedges and additional chili sauce. Health Tip: Sweet potato + kale + black beans. To a medium saucepan over medium high heat, add olive oil. When oil is hot, add rice and garlic.

Steps to make Sweet potato black bean rice salad with chilli lime dressing:
  1. Preheat the oven to 200C, cut potato into bite size pieces, drizzle with olive oil and season with salt. You may add some chilli flakes here. Give everything a good mix and place it in the oven. Cook for 25 mins until potato start to crisp.
  2. Rinse the brown rice and add it to pot of plenty cold water, bring to the boil. Then reduce the heat and cook for 20 mins or until cooked through.
  3. Add cashew nuts and pumpkin seeds to separate tray and toast them in the oven for 6 mins. Remember to remove them from the oven to let it cool. Then chop them coarsely.
  4. Peel and finely chop the garlic and chilli. In a bowl combine this with soy sauce, 2 tbsp of honey and 3 tbsp olive oil. Next juice the lime and whisk it all together.
  5. Drain the black beans and add them to the cooking rice. Cook for further 5 mins. Then drain everything and return to the pan.
  6. Combine the roast potatoes with rice and beans. Add the seed-nut mix, spring onion and chilli lime dressing. Enjoy!

To a medium saucepan over medium high heat, add olive oil. When oil is hot, add rice and garlic. Add vegan chicken broth, lime juice, and sea salt. In your serving bowl, combine the beans, red onion, cilantro and pistachios. Stir in the cooled sweet potatoes.⁣ In a measuring cup, whisk together the Ginger Lime Dressing then pour over the salad and toss.

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