Sweet Potato Black Rice Salad

On a recent beach picnic, I brought a yummy Asian-Mex fusion salad and my friend contributed the mango and a cute tablecloth.   Picnicking at the beach is such a wonderful sensory experience;  it's not every day that you can smell a briny breeze, listen to rhythmic tidal sounds, and watch mesmerizing waves.

We eat with our eyes, and this salad is every colorist's dream because the orange and green veggies just POP on the black rice backdrop.  There is also an extensive array of textures.  The creaminess of the sweet potato contrasts with the crunchier edamame and the sp's natural sweetness balances the slight kick from the dressing.  Spinach's tender, leafy qualities round out the salad. 

I thought it was cool how the ocean foam looks like a reflection of the clouds.

Standing on the Pismo pier made me feel like I was immersed in the ocean.  The waves were huge and powerful and the water seemed to be more turquoisey than usual—so beautiful!

I thought the surfers were both brave and crazy for being in such turbulent waters.

Nutrition Highlight: Black Rice

Black rice gets its color from anthocyanins, a type of antioxidant.  Antioxidants may help prevent heart disease and cancer.  

Black rice has double the fiber of brown rice.  A diet high in fiber helps promote satiety and lowers cholesterol.

Sweet Potato Black Rice Salad

Printable Recipe

Serves 2 

1 medium sweet potato

1 c edamame

1 c black rice, cooked

1/2 c cilantro, roughly chopped

2 scallions, chopped

sesame seeds

spinach

2 T lime juice

2 T olive oil 

1/2 tsp chipotle cayenne (try to use instead of reg. cayenne for the smokiness)

1/8 tsp chipotle pepper flakes, opt.

1/2 tsp cumin

1/2 tsp salt

Chop the sweet potato into rings, then into quarters or smaller depending on potato width.  In a medium bowl, toss wedges in olive oil.  Roast at 400º for about 20 minutes.  Avoid overcooking because the triangles need to have some structure.

While the sweet potato is roasting,  make the dressing by whisking all ingredients together with a fork using the same bowl as you did for the sp.  Remove 1 T for a future salad, because 3 T is the Goldilocks amount—any more will just pool at the bottom.  Add the black rice, edamame, cilantro, and scallions, then toss.  Gently fold in the sweet potato when it's done roasting.

To serve, make a bed of spinach, then mound the half the salad on top and finish with a sprinkling of sesame seeds.  Repeat for other salad.  A side of ripe mango would be the perfect complement.Printable Recipe