Chilli Lime Sweet Potato & Rice Salad

Preheat the oven to 240°C/ 220°C (fan)/ gas 9

Chop your potato[es] into large bite-sized pieces

Add the chopped potato to a baking tray, drizzle with olive oil, season generously with salt and give everything a good mix up

Put the tray in the oven for 25 min or until the potato is cooked through and starting to crisp

Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min, or until it's tender with a slight bite

While the rice is cooking, add your cashews and pumpkin seeds to a separate baking tray

Put them in the oven for 3-4 min or until slightly darkened in colour

Tip: Watch these like a hawk to make sure they don't burn!

Once toasted, remove the toasted nuts & seeds and set aside to cool

Meanwhile, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine your soy sauce, chopped garlic, ginger and chilli (can't handle the heat? Go easy!) in a bowl with 2 tsp [2 1/2 tsp] [3 tsp] brown sugar and 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil

Add the juice of half your lime[s] straight into the bowl and whisk it all together – this is your chilli lime dressing

Drain and rinse your black beans

Once the rice is tender, add the drained black beans to the pot and cook for a further 4 min

Drain the brown rice and black beans and allow to steam-dry for 1-2 min or until cooled slightly, before returning them both to the pot – this is your beany rice

Chop your coriander finely, including the stalks

Chop the cooled toasted nuts & seeds together coarsely (save a few whole cashews for garnish!) – this is your toasted nut & seed mix