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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*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.
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
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
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
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
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
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 and juice the lime[s]straight into the bowl and whisk it all together - this is your dressing
6
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
Meanwhile, chop the coriander finely, including the stalks
Chop the cooled nuts and seeds together coarsely
8
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