Recipe: Sweet Potato and Black Bean Rice
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
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
Boil the rice according to the packet instructions
Toast the cashews and pumpkin seeds and then once cool, chop roughly and set aside
Combine the garlic, ginger, lime, chilli, soy sauce and 3 tbsp olive oil and whisk together
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.