Sweet Potato and Black Rice

My sweet potato and black rice recipe is ready to eat in less than 10 minutes and is easily adaptable to add your twist. I think the nuttiness of black rice goes well with the sweet softness of sweet potato and edamame beans. I like adding a little spice and soya sauce or tamari for a little acid and sharpness.

Over the past year, I have enjoyed eating black rice for a quick lunch or dinner. To make this recipe fast I always prep. the rice and sweet potato ahead of time. I boil black rice and roast the sweet potato the day before or in the morning before I cook it and store it in the fridge.

This black rice recipe with pre-roasted sweet potato, broccoli, and edamame beans and is served with fresh green leaves and a sprinkle of toasted seeds.

Takes = 10 minutes (with pre-cooked rice and sweet potatoes)
Makes = 3-4 serves

Ingredients

• Sweet potatoes, peeled, chopped and roasted – 2 medium
• Cooked black rice – 3-4 cups
• Red Onion – sliced
• Garlic – 1 ts minced or 1 small finely chopped
• Edamame beans thawed – 1/2 cup
• Broccoli, chopped – small 1-2 cups
• Soya sauce – 2 tablespoon
• Oil or choice – 1 teaspoons
• Chilli powder or flakes – 1/2 teaspoon
• Chilli sauce to serve (optional)
• Toasted sunflower seeds – 3 tablespoons

Method

• Black Rice – boil the black rice beforehand. I always rinse 1 cup and boil in about 2.5-3 cups of water for 30 minutes. Then let sit until cool with the lid on. Place in a container overnight in the fridge, ready to use the following day.
• Sweet Potato – peel, chop and toss in a little oil and spices eg. chilli flakes, paprika, salt and pepper and roast at 180C fan for 30-35 minutes.
• Peel and slice the onion and garlic. Sauté the onion first until soft, add in the garlic and cook slightly, toss in all the other ingredients and stir until warm
• Served with a side of fresh greens, a drizzle of chilli sauce and a sprinkle of toasted seeds. If you would like meat to be served with grilled fish, chicken or beef.

sweet potato and black rice