Sweet Potato and Pomegranate Rice Salad

By January 21, 2021February 2nd, 2021Pasta/Rice, Salads

Looking for something different, try this unusually flavoured healthy choice. Packed with goodies and even better the next day. 

This recipe was adapted from The Spirit House Cooking class

Enjoy!

Serves

1

Prep time

8 Minutes

Cooking time

20 Minutes

Ingredients

  • 2 asparagus, cut into 2-3cm batons 
  • ½ cup chopped broccoli florets
  • 130-150g sweet potato, cut into 2 cm cubes
  • 1 tablespoon olive oil
  • 1- 1½ cups cooked rice (brown or white)
  • 1 tablespoon chopped walnuts
  • 2 tablespoons pomegranate seeds

Dressing:

  • ½ teaspoon crushed garlic
  • ¼ teaspoon ground cinnamon
  • ¼ cup extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon honey
  • ½ tablespoon water
  • salt and pepper to taste

Method

  • Preheat oven 180ºc
  • Blanch the asparagus and broccoli in boiling water for 1-2 minutes, drain and rinse with cold water
  • Coat the sweet potato with olive oil, season with salt and pepper 
  • Place onto a baking tray and cook in preheated oven for 20 minutes
  • Meanwhile, make the dressing by combining all the ingredients, mix well 
  • Season to taste and adjust if necessary, if tart add a little more honey 
  • Place the vegetables and ½ the pomegranate seeds into a bowl with the cooked rice and ½ the walnuts. Drizzle the dressing over and gently toss to combine
  • Place onto a serving plate, sprinkle with remaining pomegranate seeds and walnuts
  • Serve and Enjoy!

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