Brown Rice with Sweet Potato and Avocado

By á-174510

Ingredients

• Ingredients for the Dressing:
• 3 tablespoons oil
• 3 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Ingredients for the Meal:
• 1 sweet potato
• 3/4 tablespoon oil
• 1/4 teaspoon dried dill
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup brown rice, uncooked
• 1 avocado, skin and pit removed, roughly chopped
• 1/2 cucumber, sliced
• 2 to 4 ounces feta cheese, crumbled

Preparation

Step 1

Directions for the Dressing:

In a small bowl, whisk together the oil, lemon juice, salt, and pepper.

Directions for the Meal:

Preheat the oven to 375 degrees F. Line a baking sheet with tin foil and set it aside.
Peel the sweet potato and cut it into 1/2 inch cubes. (Or as close as you can get.)
Toss the sweet potato pieces in the oil.
Season them with dill, salt, and pepper and toss them again.
Lay them on the prepared baking sheet, in a single layer.
Bake the sweet potato pieces in the preheated oven for about 30 minutes or until the pieces are tender when you stick a fork in them. (After they are done cooking I cooked them on broil for about 3 extra minutes to get them a little crispy on the edges. The broil step is purely optional depending on what you prefer.)
Cook the brown rice according to the directions on the package and then set it aside.
In a large bowl, gently mix together the baked sweet potato pieces, cooked brown rice, chopped avocado, sliced cucumber, and feta cheese.
Drizzle the dressing on top.