Sweet Potato, Cranberry & Brown Rice Salad
This recipe is all about simple ingredients coming together in the most delicious way. We've got hearty sweet potatoes, nutty brown rice, juicy cherry tomatoes, and fresh baby spinach, all mingling in a bowl. The sweetness of dried cranberries and a zesty kick from oranges add that perfect balance. Tossed with a light dressing of balsamic vinegar and olive oil, and topped with a sprinkle of fresh mint, this salad is a burst of freshness and goodness. So, grab your fork and get ready to enjoy a delightful, wholesome treat!
Ingredients
- 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
Instructions
- Preheat the oven to 200°C fan-forced.
- 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.
- Once finished roasting, mix all ingredients together in a bowl, including the roasted sweet potato, and dress with the oil + balsamic.
- Serve with extra mint leaves and enjoy!
Notes
Tried this recipe?Let us know how it was!
Sweet Potato, Cranberry & Brown Rice Salad
At Let's Go Vegan, trust is paramount. As an independent Australian publication, we're committed to delivering genuine, unbiased information about veganism in Australia and abroad. With deep roots in the local vegan community, our team ensures accuracy and reliability in every article, empowering readers on their journey toward a compassionate lifestyle. Unless specified, we are not paid for our opinions, ensuring our content remains authentic and free from external influence.
Free Beginners Guide to Going Vegan!
Download nowRelated Articles
