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Roasted sweet potato and brown rice salad

Roasted sweet potato and brown rice salad
Recipe type: easy recipes spl
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
  • 750g sweet potato (kumara), peeled, cut into 2cm pieces
  • Olive oil spray
  • 1 tsp ground coriander
  • 450g pkt microwaveable brown rice
  • 250g broccoli, trimmed, cut into small florets
  • ½ cup continental parsley leaves, coarsely chopped
  • 1 red onion, halved, thinly sliced
  • 40g pepitas, lightly toasted
  • 80ml (1/3 cup) fresh orange juice
  • 3 tsp honey
  • 70g pkt baby rocket leaves
  • 50g fetta, crumbled
  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
  2. Place sweet potato in a large bowl. Spray with oil. Sprinkle with coriander and toss to combine. Season. Place in a single layer on tray. Spray with oil. Roast for 20-25 minutes or until tender.
  3. Prepare rice following packet directions. Transfer to a bowl. Separate the grains with a fork. Set aside for 5 minutes to cool.
  4. Cook broccoli in a pan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water. Drain.
  5. Add potato, broccoli, parsley, onion and pepitas to rice. Whisk orange juice and honey in a jug until combined. Pour over rice mixture, add rocket and fetta and toss to combine. Season.
Crunchy pepitas and creamy feta offer contrasting textures in this tasty main.
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