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

380 calories per serve

Print Recipe
Sweet Potato & Pesto Rice Salad
Cassie's Sweet Potato & Pesto Rice Salad
Course Main Dish
Servings
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
Course Main Dish
Servings
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
Cassie's Sweet Potato & Pesto Rice Salad
Instructions
  1. Preheat oven to 200C.
  2. Cook rice as per packet instructions.
  3. Place cubed sweet potato onto a lined baking tray and spray with oil. Bake for 15-20 minutes until golden.
  4. Place all pesto ingredients into food processor and blitz on high until paste forms, add 1-2 tbsp water if too thick.
  5. Place the sweet potato, cooked rice, rocket, pesto and toasted pine nuts into a large mixing bowl. Toss gently until combined, then serve.
  6. If storing leftovers, store in an airtight container in the fridge for up to 3 days.
Recipe Notes

380 calories per serve