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27 Mar, 2020

Sweet potato wedges with tomato, onion and brown rice salad



  • 1 large sweet potato (around 400g)
  • 1 tbsp olive oil
  • 3 sprigs thyme
  • 5-7 garlic cloves
  • 200g brown rice
  • 2 broccoli florets
  • 1/2 red onion
  • 2 tomatoes
  • 1 tsp apple cider vinegar

For the Caesar dressing (makes a pot of 500ml):

  • 300g cashew nuts
  • 400ml water
  • 150ml rapeseed oil
  • 100ml Tamari or soy sauce
  • 2 tsp garlic powder
  • 2 tsp mustard powder
  • 20g capers
  • Pinch black pepper


  1. Cut the sweet potato into wedges. Place on a baking tray, drizzle with olive oil and sprinkle with thyme. Crush the garlic cloves in their skin using the palm of your hand and place these between the wedges.
  2. Roast in the oven at 200 degrees for 25-30 minutes until soft on the inside and crisp to touch.
  3. Place the brown rice in a pan with cold water and bring to the boil. Simmer for 18-25 minutes until tender.
  4. Slice the red onion into ringlets and place in a boil, cover in the apple cider vinegar, pinch of salt and a drizzle of olive oil. Set aside, the onions should turn a lighter shade of pink.
  5. Bring a small pan of water to the boil and cook the broccoli florets for a few minutes. Drain and set aside.
  6. Place all the Caesar dressing ingredients I to a food processor and blitz until smooth.
  7. Assemble the dish by layering the rice, broccoli, sliced tomatoes and onions onto a large serving dish. Top with the sweet potato wedges and drizzle generously with the Caesar dressing (around half the amount made).

You can purchase our Veg & Essentials Box here.