.

SP Herb Black Rice Sweet Potato Salad

Recipes

SP Herb Black Rice Sweet Potato Salad

Print
SP Herb Black Rice Sweet Potato Salad
Course: Salad
Servings: 4
Ingredients
1 cup SP Herb black rice
400g Brussel sprouts, halved (or quartered, if large)
400g sweet potato of choice, peeled and cubed
2 tablespoons extra-virgin olive oil, for roasting
1 tablespoon sesame seeds, toasted, for garnish
DRESSING
3 tablespoons balsamic vinegar
1 teaspoon finely minced ginger
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup extra virgin olive oil
Instructions
  1. Preheat oven to180°C.
  2. Cook the black rice as per packet instructions.
  3. While the rice is cooking place the Brussel sprouts and sweet potato on a large baking sheet. Toss with two tablespoons of olive oil. Roast for about 25-30 minutes, or until the vegetables are tender. Make sure to flip the vegetables once or twice for even browning.
  4. In a medium-sized bowl, whisk together all of the dressing ingredients except the olive oil. Then, slowly add the olive oil while continuing to whisk. Set aside until ready to use.
  5. In a large serving bowl or platter, gently combine the roasted sweet potato, Brussel sprouts, SP Herb black rice, and ginger sesame dressing. Taste and season with salt, if necessary.  
  6. Top with the toasted sesame seeds and serve.