Caramelised rounds of golden sweet potato on a bed of peppery red cabbage and wild rocket, nutty black rice and crunchy roasted chickpeas, sprinkled with fragrant fresh coriander and dressed with sweet macerated onions. Vegan & GF.
Preheat the oven to 200°c fan assisted/220°c/425°f.
Cut each sweet potato into rounds 1-1.5cm thick and arrange them on a baking tray. Drizzle with half of the olive oil, then season generously with salt and pepper. Roast for 30 minutes.
Meanwhile, place the black rice, 500ml of water and a generous pinch of salt into a saucepan. Bring the pan to a boil, then cover it with a lid and turn the heat down to a simmer. Let it bubble gently for 40-50 minutes, or until the rice is tender and there is no water left in the bottom of the pan.
Mix the chickpeas with the remaining olive oil and a pinch of salt and pepper in a bowl. Sprinkle the chickpeas over the top of the sweet potato, then return everything to the oven for a further 25-30 minutes, or until the sweet potatoes are soft and the chickpeas are crispy.
To make the dressing, combine the diced onion, both kinds of vinegar, maple syrup and a large pinch of salt and pepper in a small bowl. Set aside until serving.
To serve, spoon the rice over the bottom of a large platter, or between plates. Spread the red cabbage, rocket, sweet potato, chickpeas and fresh coriander over top, then drizzle with half of the dressing, keeping the rest for the table.
Any leftover components can be refrigerated separately in airtight containers for up to 4 days and are delicious hot or cold.
For variations and tips on this recipe, see within the post.
Recipe courtesy of georgieeats.co.uk