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Brown Rice and Sweet Potato Salad
A great salad that's really a main meal!
2 cups brown rice
2 lbs sweet potato, peeled into 1 inch chunks
2 tbsps olive oil
2 tsps ground cumin
2 tsps brownulated brown sugar
1/2 tsp sea salt flakes
1/2 cup pumpkin seeds
1/2 cup, with hulls, edible yield sunflower kernels
1/2 large red onion, sliced
1/2 cup cilantro, chopped
1 cup balsamic vinegar
1 1/2 tbsps soy sauce
Cook rice, drain and set aside.
Combine sweet potato, 1 tbsp olive oil, cumin, sugar and salt and toss.
Combine pepitas (pumpkin seeds) and sunflowers seeds in separate baking dish.
Bake sweet potato and seeds at 450 °F (230 °C) for 10 minutes and remove seeds, roast potatoes another 25 minutes.
Combine vingear, soy sauce and 1 tbsp olive oil as the dressing and season.
Mix rice, seeds and sweet potato with cilantro and add dressing.
in 1 serving of Brown Rice and Sweet Potato Salad.
, 66% carbs, 9% protein.
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