Roasted sweet potato and brown rice salad

Create healthy, wholesome meals in minutes with this easy brown rice recipe.

Recipe «Roasted sweet potato and brown rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 750g sweet potato , peeled, cut into 2cm pieces, Olive oil spray, 1 tsp ground coriander, 450g pkt microwaveable brown rice, 250g broccoli, trimmed, cut into small florets , 1/2 cup continental parsley leaves, coarsely chopped, 1 red onion, halved, thinly sliced, 40g pepitas, lightly toasted , 80ml fresh orange juice, 3 tsp honey, 70g pkt baby rocket leaves, 50g feta, crumbled.

Ingredients:

• 750g sweet potato , peeled, cut into 2cm pieces 
• Olive oil spray 
• 1 tsp ground coriander 
• 450g pkt microwaveable brown rice 
• 250g broccoli, trimmed, cut into small florets 
• 1/2 cup continental parsley leaves, coarsely chopped 
• 1 red onion, halved, thinly sliced 
• 40g pepitas, lightly toasted 
• 80ml fresh orange juice 
• 3 tsp honey 
• 70g pkt baby rocket leaves 
• 50g feta, crumbled 

Instructions

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
2. Place sweet potato in a large bowl. Spray with oil. Sprinkle with coriander and toss to combine. Season. Place in a single layer on tray. Spray with oil. Roast for 20-25 minutes or until tender.
3. Prepare rice following packet directions. Transfer to a bowl. Separate the grains with a fork. Set aside for 5 minutes to cool.
4. Cook broccoli in a pan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water. Drain.
5. Add potato, broccoli, parsley, onion and pepitas to rice. Whisk orange juice and honey in a jug until combined. Pour over rice mixture, add rocket and fetta and toss to combine. Season.