Brown Rice and Sweet Potato Salad

Ingrédients

• 2 cuillères à café ground cumin
• 1/2 cuillère à café sea salt flakes
• 1 tasse balsamic vinegar
• 2 cuillères à soupe olive oil
• 1/2 cup cilantro, chopped
• 1/2 large red onion, sliced
• 1/2 tasse pumpkin seeds
• 1/2 tasse, avec la coque, comestible donne sunflower kernels
• 1 1/2 cuillères à soupe soy sauce
• 2 cuillères à café, crystallisé marron brown sugar
• 2 cups brown rice
• 2 lbs sweet potato, peeled into 1 inch chunks

Directives

1. Cook rice, drain and set aside.
2. Combine sweet potato, 1 tbsp olive oil, cumin, sugar and salt and toss.
3. Combine pepitas (pumpkin seeds) and sunflowers seeds in separate baking dish.
4. Bake sweet potato and seeds at 450 °F (230 °C) for 10 minutes and remove seeds, roast potatoes another 25 minutes.
5. Combine vingear, soy sauce and 1 tbsp olive oil as the dressing and season.
6. Mix rice, seeds and sweet potato with cilantro and add dressing.