Sweet Potato & Carrot Salad with Macadamia Oil

10 mins
40 mins


  • 1 cup brown rice
  • ⅓ cup Macadamia Oil
  • 2 tbsns Safflower Oil for cooking rice
  • 1 clove garlic, chopped finely
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 800g (yellow) sweet potato
  • 1 bunch baby carrots
  • 2 medium onions, sliced thickly
  • 1 tbsn pomegranate molasses
  • 1 tbsn fresh parsley
  • Salt to taste


  1. Preheat oven to 180C.
  2. Line an oven tray with baking paper.
  3. Cook the brown rice in a medium sized saucepan filled with 1 and half cups water and 2 tbsns of the Safflower oil and salt over medium heat until tender and cooked.
  4. Cut sweet potatoes into thick slices and halve the large carrots lengthwise.
  5. In a small bowl combine garlic, cinnamon, cumin and black pepper with Macadamia oil.
  6. Add the sweet potatoes, carrots and onions to the bowl with the spices and oil mixture.
  7. Arrange the carrots, sweet potatoes and onions on the baking tray.
  8. Roast vegetables, turning occasionally for 30-35 minutes or until tender.
  9. To serve, lay out the brown rice on your serving platter, and arrange the vegetables on top.
  10. Drizzle with pomegranate molasses and sprinkle with parsely.

Author: Nazli Bashi, Instagram: @parionazi 


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