Zubereitung

1. Preheat oven to 180 degrees C. Line a large baking tray with baking paper. Arrange sweet potato, in a single layer, on tray. Spray with oil. Roast for 20 minutes. Turn sweet potato over and spray with oil again. Roast for a further 20 minutes or until tender and golden.
2. Meanwhile, cook rice, following packet directions (it will take about 45 minutes) until tender. Drain. Transfer to a bowl. While still warm, drizzle over vinegar and oil. Season with freshly ground black pepper. Stir to combine.
3. Wash beans and corn and place, with water still clinging, in a plastic bag.
4. Twist top to seal. Microwave on HIGH (100%) for 1 to 2 minutes or until tender. Drain. Add sweet potato, beans, corn and almonds to rice. Season with pepper. Stir to combine. Serve salad warm or at room temperature.