Baked Sweet Potato Rice with Cashew Nuts

Baked Sweet Potato Rice with Cashew Nuts
Many 'carnivores' regard vegetarian food as bland and boring. It needn't be! This dish has a delightful combination of flavours and textures, a decent serve of protein, and is easy on the hip-pocket!
Cut some Spanish (red) onions into chunks, dice some sweet potato and pop both into an ovenproof dish. Toss in some fresh or dried parsley, a little melted coconut oil, and a splash of balsamic vinegar and mix. Bake uncovered in a medium oven till the sweet potato is tender.
Cook some brown rice, and while the rice is cooking toast some sesame seeds and raw unsalted cashews under the grill or in a non-stick pan, just until they're golden. (Keep a close eye on them - these little babies go from raw to charcoal in a flash!).
Then all you need to do is drain the rice, throw everything in together, add a dash more Balsamic if you wish, then stir. It's great as a meal or side-dish, and is a nutritious and portable 'sandwich alternative' for packed lunches.
From Clarissa @ Getting Lean and Curvy