Whole Grain and Brown Rice Salad with Roasted Sweet Potato – A Guest Post

by Jen on August 1, 2012

As I’m away this week, I’ve asked Jenny, at Minivan Stiletto, to share one of her favorite healthy recipes with you.  Jenny loves to blog about family, cooking, and reading so please go and check out her site!

I love to entertain, but I hate to be stuck in the kitchen while everyone else is out on the deck enjoying the sun and a drink, so I am always on the lookout for great make-ahead dishes that taste just as good if not better a few hours later or even the next day.

This salad is perfect for that; it can be served warm, cold or at room temperature.

It is delicious and filling, perfect to accompany any meal, especially a barbeque or like I did a potluck.


Whole Grain and Brown Rice Salad with Roasted Sweet Potato


  • 1 ½ cups brown rice & whole grain mix*
  • 1 kg sweet potato, peeled and cut into 1.5 cm cubes
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ½ red onion, finely chopped
  • 1 bunch cilantro, roughly chopped
  • For the dressing:
  • 2 tablespoons balsamic vinegar
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon olive oil


  1. Cook the brown rice whole grain mix according to package directions; once cooked, set aside to cool slightly.
  2. Preheat your oven to 425 F (convection if you have it, if not 425 F will do).
  3. Toss the sweet potato with olive oil, brown sugar and cumin, until evenly coated. Place on parchment lined baking sheet and cook for 20-25 minutes until done, stirring every 10 minutes.
  4. On another baking sheet, mix together your pumpkin seeds and sunflower seeds, place in oven (below the sweet potato) and toast. This should only take about 5-7 minutes, so watch it closely.
  5. Remove both from oven and cool completely.
  6. Make your dressing by mixing together the balsamic vinegar, soy sauce and olive oil.
  7. Once rice is done and cooled slightly, toss in the red onion, cilantro, sweet potato, pumpkin, sunflower seeds and dressing.


You can use brown rice if you want, but I love this mix I get at Costco



Doesn’t this salad look absolutely delicious?!  I love the addition of roasted sweet potatoes.  Thanks  for sharing Jenny!


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{ 4 comments… read them below or add one }

1 Alina August 2, 2012 at 2:22 pm

This sounds like a great salad! How many servings does it yield? Also, does it keep well in the fridge for several days (without the dressing) or it has to be eaten right away? Thank you.


2 Jen August 2, 2012 at 3:35 pm

I’ll check with Jenny and reply to your comment 🙂


3 Jen August 2, 2012 at 6:15 pm

The salad serves 6-8 and will last up to 3 days in the fridge with dressing 🙂


4 Alina August 2, 2012 at 7:19 pm

Thank you!


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