This flavourful plant-based salad can be thrown together in no time! You'll mix delicious coriander, cashews and a chilli-lime dressing with brown rice and oven-roasted sweet potato. Simply superb!
Prep Time
35 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g brown rice
brown basmati rice (100%)
1 bag of pumpkin seeds (30g)
pumpkin seeds
1 red chilli
red chilli
1 lime
lime
1 garlic clove
garlic
15g fresh root ginger
ginger
10g coriander
coriander(100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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 redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
5
Combine the choppedgarlic, chopped ginger, chopped chilli (can't handle the heat? Go easy!) and soy sauce in a small bowl with 2 tsp [3 tsp]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
6
Drain and rinse the black beans
Once the rice is tender, add the drainedblack beans to the pot and cook for a further 4 min
Drain the cookedrice 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
7
Meanwhile, chop the coriander finely, including the stalks
Chop the coolednuts and seeds together coarsely (save a few whole cashew nuts for garnish!) – this is your nut & seed mix
8
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