Sweet potato black bean rice salad with chilli lime dressing

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sweet potato black bean rice salad with chilli lime dressing. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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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 cook that.

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

To make the chili-lime vinaigrette, add ingredients to the bowl of a food processor and pulse until smooth. Drizzle vinaigrette over salad and toss to combine. Season salad with salt and pepper to taste and serve immediately. To a medium saucepan over medium high heat, add olive oil.

Instructions 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!

Season salad with salt and pepper to taste and serve immediately. 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. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl.

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