Brown rice and sweet potato salad
This salad with brown rice and sweet potatoes can be served for dinner. In addition to sweet potatoes and brown rice, the salad includes herbs, pomegranate seeds and Greek yoghurt. Baked sweet potatoes work really well in this salad. I start preparing the baked sweet potatoes by peeling and cleaning the potatoes, cutting them into cubes and combining them with salt and oil. For baking the sweet potatoes, I usually use oil, sometimes olive oil, and hardly ever lard, as for me its taste does not blend well with sweet potatoes. Potatoes prepared in this way should spend over an hour in the oven, and during that time, I cook the brown rice and prepare the rest of the salad ingredients.
As the salad contains both rice and potatoes, which can sometimes be a bit dry when eaten, I season it with a generous amount of Greek yoghurt sauce. Yoghurt sauce goes well with both the main ingredients of the salad and other additives such as coriander and chili pepper. If you haven’t made this salad yet, below you will find a recipe for brown rice and sweet potato salad, which I highly recommend.
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Ingredients for brown rice and sweet potato salad.
- 400 g sweet potatoes
- 1 tablespoon sunflower oil
- 3/4 teaspoon of salt
- 125 g brown rice
- 1 pomegranate
- 30 g beetroot sprouts
- 2 tablespoons of roasted pine nuts
- 150 g natural yoghurt
- 1 tablespoon of chopped coriander
- 1 teaspoon of chopped chili pepper
- a pinch of salt
- 1 tablespoon of honey
- 1 teaspoon of lime juice
How to make brown rice and sweet potato salad.
Peel the potatoes, cut them into cubes of about one centimetre, then put them into a baking tray. Add 1/4 teaspoon of salt and oil to the potatoes and mix. Put the baking tray in an oven preheated to 180 degrees Celsius for 40 minutes. During baking, stir the potatoes from time to time, and cool them down when baked.
Boil the brown rice according to the instructions on its package. Once cooked, remove it from the water and cool.
Combine Greek yogurt with a pinch of salt, honey and lime juice in a cup.
Combine cold potatoes, rice, pomegranate seeds, chili pepper, coriander, beetroot sprouts, 1/2 teaspoon of salt, and pine nuts in a bowl. Pour the sauce from the cup into the bowl and mix thoroughly.
Good to know when making brown rice and sweet potato salad.
I take out the pomegranate seeds by cutting the fruit in half and tapping it with a spoon or knife.
I usually get brown rice in a bag. I cook it for about 15 minutes on a low heat from the moment the water starts boiling after adding the rice to it.
Roast the pine nuts on a very low heat in a pan without grease for about 3-4 minutes. While roasting, I mix them up from time to time.
Do you like dishes made from sweet potatoes? If so, try our recipe for Sweet potato bread.
