Chilli-Lime Sweet Potato Rice Salad

Chilli-Lime Sweet Potato Rice Salad

Rating
4.50rating out of 5

(837 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

Use within

6-7 days

This delightful salad bowl uses wholegrain rice as the base, finished with roast sweet potato, coriander, cashew nuts and pumpkin seeds in an Asian chilli-lime dressing. Fresh, wholesome and bursting with goodness!

Prep Time

35 min

Cuisine

Fusion

Use within

6-7 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
brown-rice
130g wholegrain rice
tin of black beans 2
1 tin of black beans
fresh-coriander
20g fresh coriander
garlic-clove
1 garlic clove
fresh-ginger
1 knob of fresh root ginger (15g)
Lime
1 lime
Pumpkin Seeds
30g raw pumpkin seeds
Red-chilli
1 red chilli
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Cashew-nuts
30g raw cashew nuts †
sweet-potato
300g sweet potatoes
You Will Need
Olive oil, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Wholegrain rice
  • Can of black beans
  • Coriander
  • Garlic
  • Fresh root ginger
  • Lime
  • Raw pumpkin seeds
  • Red chilli
  • Soy sauce<strong>†</strong>
  • Raw cashew nuts<strong>†</strong>
  • Sweet potatoes
Typical Values per 100g per serving
Energy 598 kJ
141 kcal
2699 kJ
638 kcal
Fat
of which saturates
3.7 g
0.7 g
16.8 g
3 g
Carbohydrate
of which sugars
22.8 g
2.6 g
102.8 g
11.6 g
Fibre 2 g 9.2 g
Protein 4.7 g 21.1 g
Salt 0.3 g 1.34 g
*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
Wholegrain rice
Can of black beans
Coriander
Garlic
Fresh root ginger
Lime
Raw pumpkin seeds
Red chilli
Soy sauce
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
Raw cashew nuts
Cashew nuts (100%)
Sweet potatoes
Allergens
  • Allergens highlighted by † (wheat-gluten, soya, 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 Chilli-Lime Sweet Potato Rice Salad

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the sweet potatoes into large bite-size pieces (skins on), add them to a baking tray, drizzle with olive oil and season generously with salt 

Place the tray in the oven for 25 min or until they're cooked through and starting to crisp

2 Chilli-Lime Sweet Potato Rice Salad

Meanwhile, rinse the wholegrain rice, 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 low and cook for 15-20 min or until tender with a slight bite

 

3 Chilli-Lime Sweet Potato Rice Salad

Meanwhile, 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 Chilli-Lime Sweet Potato Rice Salad

Meanwhile, peel and finely chop (or grate) the garlic 

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Cut the chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

5 Chilli-Lime Sweet Potato Rice Salad

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] sugar (preferably brown) and 3 tbsp [6 tbsp] olive oil

Halve and juice the lime[s] straight into the bowl and whisk it all together - this is your dressing

6 Chilli-Lime Sweet Potato Rice Salad

Drain and rinse the black beans

Once the rice is tender, add the black beans and cook for a further 4 min

Drain the rice and beans and allow to steam-dry for 1-2 min or until cooled slightly, before returning them both to the pot

7 Chilli-Lime Sweet Potato Rice Salad

Meanwhile, chop the coriander finely, including the stalks

Chop the cooled nuts and seeds together coarsely

8

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Add the roast sweet potatoes, dressing, chopped coriander and nut-seed mix to the rice and bean pot and mix together gently

Serve and enjoy!

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