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