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Black Rice And Sweet Potato Recipe

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Black Rice & Sweet Potato Salad with Crispy Chickpeas I Eats
Black Rice & Sweet Potato Salad with Crispy Chickpeas I Eats from georgieeats.co.uk

Description

This black rice and sweet potato recipe is a delicious and healthy meal that is perfect for lunch or dinner. The dish is a combination of nutty black rice, sweet roasted sweet potatoes, and crunchy kale. It is topped with a creamy tahini dressing and a sprinkle of sesame seeds. This recipe is vegan, gluten-free, and packed with nutrients.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 cup black rice
  • 2 medium sweet potatoes, peeled and cubed
  • 1 bunch kale, stems removed and chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 garlic clove, minced
  • 1 tablespoon sesame seeds

Equipment

  • Baking sheet
  • Pot
  • Large bowl
  • Whisk

Method

  1. Preheat the oven to 400°F.
  2. Cook the black rice according to the package instructions.
  3. Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and black pepper. Roast for 20-25 minutes, or until tender and golden brown.
  4. In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt.
  5. In a small bowl, whisk together the tahini, water, maple syrup, rice vinegar, and minced garlic to make the dressing.
  6. Once the rice is cooked, add it to the bowl with the kale and toss to combine.
  7. Add the roasted sweet potatoes to the bowl and drizzle with the tahini dressing.
  8. Sprinkle sesame seeds on top of the dish and serve.

Notes

This dish can be served warm or cold. The leftovers can also be stored in the fridge for up to 3 days.

Nutrition Info

This recipe serves 4 and each serving contains approximately:
  • Calories: 280
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 50g
  • Fiber: 7g
  • Sugar: 8g
  • Sodium: 360mg

Recipe Tips

  • You can use any type of kale for this recipe, but lacinato kale is a good choice as it is less bitter than other varieties.
  • If you don't have tahini, you can substitute with almond butter or peanut butter.
  • You can add some extra protein to this dish by topping it with some grilled tofu or chickpeas.

Enjoy this delicious and healthy black rice and sweet potato recipe!


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