Dinner Lunch Recipes

Sweet Potato, Cranberry & Brown Rice Salad

Serves: 1


  • 1/4 large sweet potato, chopped into cubes
  • 1/2 cup cooked brown rice
  • 3 cherry tomatoes, quartered
  • 2 cups baby spinach
  • 1/4 large orange, sliced
  • 1 tbsp dried cranberries
  • 2 tbsp chopped mint
  • 1 tsp balsamic vinegar + 1 tsp olive oil



  1. Preheat the oven to 200°C fan-forced.
  2. Toss the sweet potato cubes in a small amount of olive oil then pour onto a baking tray and roast for about 30-40 minutes.
  3. Once finished roasting, mix all ingredients together in a bowl, including the roasted sweet potato, and dress with the oil + balsamic.
  4. Serve with extra mint leaves and enjoy!


This recipe was kindly provided by Romy IG @romysveganlife

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