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Before you jump to Sweet potato black bean rice salad with chilli lime dressing recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today much more popular than it used to be and rightfully so. There are many health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. A lot of people typically think that healthy diets demand a great deal of work and will significantly alter the way they live and eat. It is possible, however, to make a few small changes that can start to make a difference to our daily eating habits.
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As you can see, it is not hard to start making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to sweet potato black bean rice salad with chilli lime dressing recipe. You can cook 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 cook Sweet potato black bean rice salad with chilli lime dressing:
- Use 130 g brown rice
- Provide Spring onion
- Prepare Handful pumpkin seeds
- Prepare Soy sauce
- You need Honey
- Use Can black beans
- You need Large sweet potato
- Get clove Garlic
- Prepare Lime
- Get Red chilli or chilli flakes
- Get 30 g cashew nuts
- Provide Olive oil
- Prepare Salt
Instructions to make Sweet potato black bean rice salad with chilli lime dressing:
- 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.
- 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.
- 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.
- 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.
- Drain the black beans and add them to the cooking rice. Cook for further 5 mins. Then drain everything and return to the pan.
- Combine the roast potatoes with rice and beans. Add the seed-nut mix, spring onion and chilli lime dressing. Enjoy!
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