Recipe: Sweet Potato and Black Bean Rice

EAT

If you try this recipe, don’t forget to take a photo and tag @lynstaylor and @speciesunite on Instagram. We’d love to see how it goes!

Ingredients 

  • 200g sweet potato, cut into chunks 

  • 130g brown rice

  • 30g pumpkin seeds 

  • 30g cashew nuts  

  • 1 garlic clove, crushed

  • 15g root ginger, grated 

  • Juice of 1 lime 

  • 1 red chilli, chopped finely 

  • 15ml soy sauce

  • 3 tbsp olive oil

  • 1 can of black beans, rinsed and drained 

  • 10g coriander, chopped

Method 

  1. Preheat the oven to 400°F and roast the sweet potatoes chunks in a little oil, for 20-25 minutes or until softened and slightly charred 

  2. Boil the rice according to the packet instructions 

  3. Toast the cashews and pumpkin seeds and then once cool, chop roughly and set aside 

  4. Combine the garlic, ginger, lime, chilli, soy sauce and 3 tbsp olive oil and whisk together 

  5. Once the rice is cooked, drain and rinse and then stir through the sweet potato, black beans, chopped nuts and seeds and coriander. Stir through the dressing. Serve hot or cold.

Recreated From a Recipe by One More Slice. Follow them on Instagram and Twitter.

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