Brown Rice and Sweet Potato Salad

Ingredienti

• 2 cucchiaini ground cumin
• 1/2 cucchiaino sea salt flakes
• 1 tazza balsamic vinegar
• 2 cucchiai da tavolo olive oil
• 1/2 cup cilantro, chopped
• 1/2 grande red onion, sliced
• 1/2 tazza pumpkin seeds
• 1/2 tazza, con guscio, commestibile produce sunflower kernels
• 1 1/2 cucchiai da tavolo soy sauce
• 2 cucchiaini, semolato brown sugar
• 2 cups brown rice
• 2 pounds sweet potato, peeled into 1 inch chunks

Preparazione

1. Cook rice, drain and set aside.
2. Combine sweet potato, 1 tbsp olive oil, cumin, sugar and salt and toss.
3. Combine pepitas (pumpkin seeds) and sunflowers seeds in separate baking dish.
4. Bake sweet potato and seeds at 450 °F (230 °C) for 10 minutes and remove seeds, roast potatoes another 25 minutes.
5. Combine vingear, soy sauce and 1 tbsp olive oil as the dressing and season.
6. Mix rice, seeds and sweet potato with cilantro and add dressing.