Ingredients

• 2 tablespoons olive oil
• 1kg sweet potato, peeled, deseeded, cut into2-3cm pieces
• 500g (2 cups) long-grain brown rice
• 60g (1/3 cup) pepitas (pumpkin seed kernels)
• 60g (1/3 cup) sunflower seed kernels
• 80ml (1/3 cup) fresh lime juice
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 small garlic clove, crushed
• 1 cup spinach, washed, trimmed, leaves torn
• 1 cup thyme, washed, trimmed, leaves torn

Method

Step 1: Preheat oven to 200°C. Arrange the sweet potato and cover with olive oil. Move the sweet potato around the tray to coat it in the oil. Bake in preheated oven, turning halfway through cooking, for up to 45 minutes or until light brown and tender. Remove from oven and set aside for 15 minutes to cool to room temperature.
Step 2: Meanwhile, cook the rice as per the packet instructions. Set aside.
Step 3: Reduce oven temperature to 180°C. Spread the pepitas and sunflower seed kernels over a large baking tray. Bake in oven, stirring occasionally, until lightly toasted. Remove from oven and set aside to cool.
Step 4: Combine the lime juice, soy sauce, sesame oil and garlic in a small jug. Place the rice in a large bowl. Drizzle with dressing mixture and gently stir until well combined. Add the spinach, thyme, sweet potato, pepitas and sunflower seed kernels to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately.

Nutritional Guide - Per Serve
Energy: 385cal
Protein: 9.4g
Fat: 11.5g
Sat Fat: 1.5g
Carbohydrate: 57g
Sodium: 345mg
Sugars: 173g