Sweet Potato & Carrot Salad Recipe
This vegetable tray bake has some surprising spices and unexpected sweetness with a Middle Eastern influence.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
Ingredients
- 1 cup brown rice
- ⅓ cup Macadamia Oil
- 2 tbsns Safflower Oil for cooking rice
- 1 clove garlic, chopped finely
- 1 tsp cumin
- 1 tsp cinnamon
- 800g (yellow) sweet potato
- 1 bunch baby carrots
- 2 medium onions, sliced thickly
- 1 tbsn pomegranate molasses
- 1 tbsn fresh parsley
- Salt to taste
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