Brown Rice and Sweet Potato Salad

Ingredients

• 2 tsps ground cumin
• 1/2 tsp sea salt flakes
• 1 cup balsamic vinegar
• 2 tbsps olive oil
• 1/2 cup cilantro, chopped
• 1/2 large red onion, sliced
• 2 lbs sweet potato, peeled into 1 inch chunks
• 1 1/2 tbsps soy sauce
• 2 tsps brownulated brown sugar
• 2 cups brown rice
• 1/2 cup, with hulls, edible yield sunflower kernels
• 1/2 cup pumpkin seeds

Directions

1. Cook rice, drain and set aside.
2. Combine sweet potato, 1 tbsp olive oil, cumin, sugar and salt and toss.
3. Combine pepitas (pumpkin seeds) and sunflowers seeds in separate baking dish.
4. Bake sweet potato and seeds at 450 °F (230 °C) for 10 minutes and remove seeds, roast potatoes another 25 minutes.
5. Combine vingear, soy sauce and 1 tbsp olive oil as the dressing and season.
6. Mix rice, seeds and sweet potato with cilantro and add dressing.