SALT-BAKED SWEET POTATO WITH ROMAINE LETTUCE AND WILD RICE
INGREDIENTS (SERVES 4)
- 4 sweet potatoes - Coarse salt/sea salt - 200g wild rice, pre-soaked for a few hours or even overnight - 1tbsp olive oil - 2 romaine lettuce hearts - 4tbsp vegan pesto - 100g walnuts, coarsely chopped
Preheat the oven to 180°C. Place the sweet potatoes in a roasting tin with a generous layer of coarse salt in the bottom and bake in the oven for about one hour, or until tender. Meanwhile, cook the wild rice in a 1:3 rice to water ratio, for about 45 minutes. When the potatoes are done, allow to cool slightly before removing the skin and cutting in half lengthways. Drizzle over a little oil and grill or fry in a hot pan until golden and slightly crispy. Divide the romaine lettuces into leaves. Arrange the sweet potatoes, rice and salad leaves on your plates. Spoon the pesto over the leaves and scatter over the walnuts before serving.
PER SERVING Kcals: 583 | Protein: 15g | Fats: 29g | Carbs: 73g