Monday, 25 August 2014

RECIPE - Sweet Potato & Wild Rice Salad with Iswari Supersprout Mix(VEGAN / CLEAN EATING)


Last week I received a parcel from the lovely folks at Iswari containing a whole host of delicious looking superfoods. It has taken every ounce of strength I had not to eat everything in the box as soon as it arrived, but I have resisted and now it's all been properly photographed there's nothing holding me back (weight loss, what weight loss?)

Tonight we decided to put the first of these superfoods to good use, and made the dish you see above - a Sweet Potato & Wild Rice Salad with Supersprout Mix.




I'm not going to pretend I am the resident chef in this house. Whilst I make a mean baked sweet potato and the best PB&J this side of the Atlantic, my other half, Andrew is definitely the better cook around these parts, and so he has produced this delicious dish and recipe for you all to try.


First, a little about these Supersprouts, "a crunchy mix of sprouted buckwheat, quinoa, amaranth and sunflower seeds which have been dehydrated at low temperatures to preserve their natural nutrition. Naturally gluten free, these activated 'pseudo-grains' are rich in phyto-nutrients, minerals and enzymes, as well as being a source of complete protein, providing slow releasing energy for superior wellness."

This mix is also organic, as the vast majority of Iswari's products are.

As vegans, we have to try and find alternative sources of - yes, I'm gonna say the 'P' word - protein, and grains like these are a fantastic place to start. We have grains, nuts or seeds in some form at almost every meal, partly because they are so damn good for you, and partly just because they taste nice.

This supersprout mix is amazingly versatile, adding extra flavour and texture to salads, soups and even breakfast cereals.

What's the difference between sprouted grains and regular grains?

Since I am no nutritional expert, here's some info on sprouted grains from Men's Fitness:

"A regular grain is essentially a seed that you could put in the ground to grow a new seed-producing plant. When you let that grain start to grow, but harvest it before the shoot turns into a full-fledged plant, you end up with sprouted grain. Pretty straight forward, right? Well, there's where things get more complicated... In order for a shoot to grow, it digests some of the starch inside the seed and uses it as fuel to break through the grain's outer shell. So, since sprouted grain is lower in starch, it has higher proportions of other nutrients, like protein, vitamins, and minerals, compared to unsprouted grains."

So there you have it, as if grains weren't super enough already!

INGREDIENTS - serves two

For rice
1 cup wild rice (we used this one from Tesco)
2 cups vegetable stock
1 teaspoon ground cumin
1 teaspoon season all (optional, but great if you have it)

For sweet potato wedges
2 small / 1 medium sweet potato
1 tablespoon virgin coconut oil
1 tablespoon ground cumin
Salt & pepper to taste

For dressing
Juice of 1 lemon
Juice of 1 lime
4 tablespoons olive oil
1 tablespoon maple syrup
1 clove garlic, minced or finely chopped
Salt & pepper to taste

For salad
Rocket
Spinach
Fresh basil

Toppings


First, squeeze the lemon and lime juice into a container or bowl, along with the olive oil, maple syrup (you can substitute agave nectar if you prefer) and garlic. Mix well, taste and adjust with salt and pepper.


Next, peel and slice the sweet potatoes into wedges. You don't want them to be too fine so they burn, or too chunky so they take hours to cook.



Coat the sweet potato wedges in olive oil, and sprinkle over cumin.

Place in the oven at gas mark 6 (200C / 400F) for about 30 minutes.


Next, rinse the rice thoroughly and add to the pan.



Add your stock, more cumin and the season all. Fill the pan with cold water, and bring to the boil. Simmer for around 18 minutes.


Once the rice and sweet potatoes have cooked, add a handful of mixed leaves to your plate and drizzle with dressing.

Add the rice and sweet potatoes, drizzle over more dressing, and a sprinkling (or two) of the supersprout mix.


Voila! This was a simple, quick, clean meal with a great mixture of flavours and textures - the perfect midweek dinner.

Let me know if you make this - tag me on instagram @teaonthetyne!

Look out for some more superfood recipes coming soon!

Emily x

Andrew blogs over at NE Veggie, and his overnight oats recipes are becoming quite the sensation - go check his blog out for more yummy vegetarian and vegan recipes.

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