Sweet potato and brown rice salad

July 19 2011
by emma

A rustic, nutty little salad I make often.  I had something similar once, a packaged salad I purchased in my lunch hour from work and thought, I could make this.  It’s a healthy salad with lovely sweet and savoury flavours; great for work or a healthy dinner.


200g brown rice, cooked
160g sweet potato, peeled and diced into bite sized pieces
15mls grapeseed oil
80g cooked or tinned drained chick peas
20mls extra virgin olive oil, flaxseed or walnut oil
1 x 20ml tblspn balsamic vinegar
2 tspns Dijon mustard
20g chopped walnuts or pecan nuts
1 spring onion, sliced thinly (green part)
2 tblspns continental parsley, finely chopped
Freshly ground sea salt & black pepper

Preheat oven to 200 degrees C.

Roast sweet potato in grapeseed oil for 3-40 minutes, or until caramelised and cooked through.

Add brown rice, chickpeas and herbs to a bowl.  Chop nuts and add to the bowl.

Whisk extra virgin olive oil, vinegar and mustard in small bowl.  Allow to sit for 15 minutes or so while potato is cooling for a bit.  Add sweet potato to brown rice and toss gently with dressing – season if you like and toss again.

Serves: 1-2

11 Responses leave one →
  1. This looks so simple and yet so tasty and filling. I definitely need to look through more of your recipes. Just the "you might also like" section is making me hungry, ha! I'll have to try this recipe sometime soon as I looove chickpeas!

  2. Thanks so much for sharing your delicious salad! !!
    I have made it a few times already and is now on my favourite salad list.
    I took it today to a bbq gathering with friends and everyone asked for the recipe.
    An absolute winner. …
    I was excited to read that you are in Brisbane too!
    I look forward to trying sine more of your recipes.

  3. Discovered this salad a little while ago. Have already made it a few times. So easy and tasty and great combination of flavours

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