Brown Rice and Sweet Potato Salad

Ingredients

• 2 tsps ground cuminNutrition
• 1/2 tsp sea salt flakesNutrition
• 1 cup balsamic vinegarNutrition
• 2 tbsps olive oilNutrition
• 1/2 cup cilantro, choppedNutrition
• 1/2 large red onion, slicedNutrition
• 1/2 cup pumpkin seedsNutrition
• 1/2 cup, with hulls, edible yield sunflower kernelsNutrition
• 1 1/2 tbsps soy sauceNutrition
• 2 tsps brownulated brown sugarNutrition
• 2 cups brown riceNutrition
• 2 lbs sweet potato, peeled into 1 inch chunksNutrition

Directions

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

Nutrition per serving

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