Hello everybody, it is Drew, welcome to my recipe site. 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. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Sweet potato black bean rice salad with chilli lime dressing is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Sweet potato black bean rice salad with chilli lime dressing is something that I have loved my entire life.
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. Happy first day of spring friends!
To get started with this recipe, we must first prepare a few ingredients. You can have sweet potato black bean rice salad with chilli lime dressing using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet potato black bean rice salad with chilli lime dressing:
- Prepare 130 g brown rice
- Get Spring onion
- Take Handful pumpkin seeds
- Take Soy sauce
- Make ready Honey
- Make ready Can black beans
- Take Large sweet potato
- Prepare clove Garlic
- Make ready Lime
- Make ready Red chilli or chilli flakes
- Prepare 30 g cashew nuts
- Take Olive oil
- Get Salt
Gluten-free, vegan-friendly, and perfect for lunch or a side salad! When it comes to salads, the more colors, the happier I am! This Sweet Potato Salad with Chili-Lime Dressing can be served cold or room temperature. If you haven't tried sweet potatoes in potato salad, this is definitely the time to start.
Steps to make Sweet potato black bean rice salad with chilli lime dressing:
- 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.
- 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.
- 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.
- 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.
- Drain the black beans and add them to the cooking rice. Cook for further 5 mins. Then drain everything and return to the pan.
- Combine the roast potatoes with rice and beans. Add the seed-nut mix, spring onion and chilli lime dressing. Enjoy!
I love a potato salad that works cold or warm. It makes things so much easier if you're serving outside or buffet. This vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a colorful and tasty side dish. This vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a colorful and tasty side dish.. I used chipotle spiced chili powder instead of red pepper flakes Also it tasted better a few hours.
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