Ingredients

• 1/2 cup black rice
• handful of salad leaves
• mint leaves

Roasted sweet potatoes and pumpkin seeds:

• 1 sweet potato
• 4 tablespoons pumpkin seeds
• 1 clove garlic
• 1/2 chili pepper
• 1 cm ginger root
• 2 tablespoons extra virgin olive oil

Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons maple syrup or agave syrup
• 3 tablespoons lemon juice
• salt and pepper
• 1/3 teaspoon cinnamon

Preparation

1. Cook the rice according to the package instructions (for me, about 20 minutes). Drain thoroughly on a sieve.
2. Preheat oven to 220 degrees C. Peel the sweet potato, cut into cubes and arrange on a baking sheet. Season with salt and pepper. Add pumpkin seeds, sliced garlic and chili pepper. Peel the ginger and grate on a fine grater, mix with olive oil and add to the sweet potatoes. Mix everything in your hands, arrange evenly on the sheet in a single layer and place in the oven. Bake for about 15-17 minutes, halfway through baking, use a wooden spoon to loosen the sweet potatoes and flip to the other side or stir roughly.
3. Prepare the vinaigrette by mixing ingredients in a bowl. Add rice to the roasted sweet potatoes on the sheet and drizzle with 1/3 of the vinaigrette, gently mix with a spoon.
4. Place the rinsed and dried salad leaves in serving bowls, arrange the roasted sweet potatoes with rice, sprinkle with mint and drizzle with the remaining vinaigrette.