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Prep Time
35 min
Cuisine
Fusion
For this punchy plant-based salad, you'll tumble brown rice with sweet potato, coriander and a zingy chilli-lime dressing. Finish with a sprinkle of nuts and seeds - simply superb!
Prep Time
35 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 625 kJ 148 kcal |
2472 kJ 587 kcal |
Fat of which saturates |
4.1 g 0.7 g |
16 g 2.9 g |
Carbohydrate of which sugars |
22.1 g 2.1 g |
87.5 g 8.2 g |
Fibre | 2.2 g | 8.9 g |
Protein | 5.5 g | 21.7 g |
Salt | 0.33 g | 1.3 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Chop the sweet potato[es] into large bite-sized pieces (skin on)
Add the chopped sweet potato to a baking tray, drizzle with olive oil, season generously with salt and give everything a good mix up
Put the tray in the oven for 25 min or until the potato is cooked through and starting to crisp
Rinse the brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min, or until it's tender with a slight bite
While the rice is cooking, add the cashew nuts and pumpkin seeds to a separate baking tray
Put them in the oven for 7 min or until slightly darkened in colour
Once toasted, remove the nuts and seeds and set aside to cool
Whilst the nuts and seeds are in the oven, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Combine the chopped garlic, chopped ginger, chopped chilli (can't handle the heat? Go easy!) and soy sauce in a small bowl with 2 tsp [3 tsp] brown sugar (preferably brown) and 3 tbsp [6 tbsp] olive oil
Halve the lime[s] and add the juice straight into the bowl and whisk it all together – this is your chilli-lime dressing
Drain and rinse the black beans
Once the rice is tender, add the drained black beans to the pot and cook for a further 4 min
Drain the cooked rice and black beans and allow to steam-dry for 1-2 min or until cooled slightly, before returning them both to the pot – this is your beany rice
Meanwhile, chop the coriander finely, including the stalks
Chop the cooled nuts and seeds together coarsely (save a few whole cashew nuts for garnish!) – this is your nut & seed mix
Add the roasted sweet potatoes, chilli-lime dressing, chopped coriander and nut & seed mix to the beany rice and mix together gently
Garnish with the reserved cashew nuts
Serve and enjoy!