1 cup sprouted rice blend – cooked according to your package instructions
4–6 blood oranges
4–6 cups washed baby spinach, weighing 4-6 ounces
1/4 cup freshly squeezed lemon juice
1/2 Teaspoon sea salt
1/2 cup olive oil
1 clove garlic, minced
1 Teaspoon Dijon mustard
1 Tablespoon hemp seeds
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Wash and trim ends from the sweet potatoes. Cut them into eighths lengthwise (or quarters if your sweet potatoes are small). Next, cut them crosswise into 1/2 inch chunks. Toss the sweet potato pieces with the rosemary, olive oil, and sea salt. Roast them for 15-20 minutes, or until tender, turning them over twice during the baking time.
After you place the sweet potatoes in the oven begin cooking the rice according to your package directions – times will vary depending on what your’e using. I used a sprouted blend that took 20 minutes to cook.
While the rice and sweet potatoes cook, prepare the blood oranges by cutting off both ends and then slicing off the skins. Once all the peel is removed, slice them crosswise into 1/4 inch round slices.
Make the dressing placing all the dressing ingredients in a blender and blending until smooth and creamy.
To serve, divide the spinach between each bowl and top with a bit of rice, sweet potatoes, and blood orange slices. Drizzle with dressing or pass it separately around at the table.