Servings | Prep Time | Cook Time |
---|---|---|
10 | 5 mins | 1 hr |
1. | Cook rice, drain and set aside. |
2. | Combine sweet potato, 1 tbsp olive oil, cumin, sugar and salt and toss. |
3. | Combine pepitas (pumpkin seeds) and sunflowers seeds in separate baking dish. |
4. | Bake sweet potato and seeds at 450 °F (230 °C) for 10 minutes and remove seeds, roast potatoes another 25 minutes. |
5. | Combine vingear, soy sauce and 1 tbsp olive oil as the dressing and season. |
6. | Mix rice, seeds and sweet potato with cilantro and add dressing. |
There are 302 calories in 1 serving of Brown Rice and Sweet Potato Salad.
Calorie split: 24% fat, 66% carbs, 9% protein.
|
Serving Size | 1 serving |