Caramel sweet potato with wild rice and chickpea sprouts

Sweet potato is a healthy substitute for regular potatoes, which tastes like pumpkin but is even sweeter. This recipe is a complete, hearty lunch filled with vitamins.

Ingredients

• Batat 2 pieces
• Wild rice 110 g
• Chickpea sprouts 70 g
• Garlic4 heads
• Chopped parsley 10 g
• Red onion ¼ g
• Romano salad
• Sea salt to taste

Directions

1. Rinse the wild rice and cook for an hour over medium heat with the addition of sea salt. Rinse the sweet potatoes thoroughly and bake in the oven for 40 minutes at a temperature of 200 degrees. Do not peel or pierce the sweet potato with a fork, as its natural sweetish caramel flavor will unfold in all its glory.
2. Cook chickpea sprouts for 10 minutes, you can together with wild rice, but do not forget to remove the foam from the water. Dip the onion and garlic into the water 2 minutes until ready. When the cereals are cooked, mix them together with the chopped red onions, garlic and parsley.
3. Remove the sweet potato from the oven, slice it lengthwise, put it inside on a lettuce leaf and fill with the rice mixture.