Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, sweet potato black bean rice salad with chilli lime dressing. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sweet potato black bean rice salad with chilli lime dressing is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sweet potato black bean rice salad with chilli lime dressing is something that I’ve loved my entire life.

Southwest Sweet Potato, Black Bean, Wild Rice Salad is a colorful and flavorful salad full of sweet potatoes, black beans, wild rice, corn, cilantro and a wonderful chili lime dressing. Serve it as a side or main dish. Remove from oven; keep on pan until ready to mix with dressing. Toss sweet potato in olive oil, and season with salt & pepper.

To begin with this recipe, we have to first prepare a few ingredients. You can have sweet potato black bean rice salad with chilli lime dressing using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sweet potato black bean rice salad with chilli lime dressing:

1. Make ready 130 g brown rice
2. Take Spring onion
3. Get Handful pumpkin seeds
4. Prepare Soy sauce
5. Make ready Honey
6. Get Can black beans
7. Make ready Large sweet potato
8. Prepare clove Garlic
9. Get Lime
10. Prepare Red chilli or chilli flakes
11. Get 30 g cashew nuts
12. Prepare Olive oil
13. Take Salt

Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Drain and place in a large mixing bowl, allowing to cool. When cool, add avocado, tomatoes, corn, beans, onion, bell pepper, cilantro, and kale to cooled potato mixture, combining gently. Whisk together all dressing ingredients in a small bowl.

Steps to make Sweet potato black bean rice salad with chilli lime dressing:

1. Preheat the oven to 200C, cut potato into bite size pieces, drizzle with olive oil and season with salt. You may add some chilli flakes here. Give everything a good mix and place it in the oven. Cook for 25 mins until potato start to crisp.
2. Rinse the brown rice and add it to pot of plenty cold water, bring to the boil. Then reduce the heat and cook for 20 mins or until cooked through.
3. Add cashew nuts and pumpkin seeds to separate tray and toast them in the oven for 6 mins. Remember to remove them from the oven to let it cool. Then chop them coarsely.
4. Peel and finely chop the garlic and chilli. In a bowl combine this with soy sauce, 2 tbsp of honey and 3 tbsp olive oil. Next juice the lime and whisk it all together.
5. Drain the black beans and add them to the cooking rice. Cook for further 5 mins. Then drain everything and return to the pan.
6. Combine the roast potatoes with rice and beans. Add the seed-nut mix, spring onion and chilli lime dressing. Enjoy!
7. Ready to serve and ENJOY!

When cool, add avocado, tomatoes, corn, beans, onion, bell pepper, cilantro, and kale to cooled potato mixture, combining gently. Whisk together all dressing ingredients in a small bowl. This rice salad is made with a generous amount of chopped fresh vegetables and black beans. The lime juice dressing is a simple combination, and it gives the salad a fabulous flavor. Cilantro Lime Dressing Jamie Cooks It Up.

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