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Ingredients
Pesto
- 1/4 cup pine nuts toasted
- 1 leaves bunch basil only
- 1/2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp garlic crushed
- Salt and pepper
Salad
- 3/4 cup brown rice uncooked
- 500 grams sweet potato cubed
- Olive oil spray
- 120 grams rocket or baby spinach
- 1 tbsp olive oil
- 2 tbsp pine nuts toasted
- Salt and pepper
Ingredients
Pesto
Salad
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Instructions
- Preheat oven to 200C.
- Cook rice as per packet instructions.
- Place cubed sweet potato onto a lined baking tray and spray with oil. Bake for 15-20 minutes until golden.
- Place all pesto ingredients into food processor and blitz on high until paste forms, add 1-2 tbsp water if too thick.
- Place the sweet potato, cooked rice, rocket, pesto and toasted pine nuts into a large mixing bowl. Toss gently until combined, then serve.
- If storing leftovers, store in an airtight container in the fridge for up to 3 days.
Recipe Notes
380 calories per serve