Brown Rice and Sweet Potato Salad

Ingredientes

• 2 colheres de chá ground cumin
• 1/2 colher de chá sea salt flakes
• 1 xícara balsamic vinegar
• 2 colheres de sopa olive oil
• 1/2 cup cilantro, chopped
• 1/2 grande red onion, sliced
• 1/2 xícara pumpkin seeds
• 1/2 xícara, com cascas, produto comestível sunflower kernels
• 1 1/2 colheres de sopa soy sauce
• 2 colheres de chá, brownulated brown sugar
• 2 cups brown rice
• 2 lbs sweet potato, peeled into 1 inch chunks

Instruções

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.