BLACK RICE & SWEET POTATO SALAD
Caramelised rounds of golden sweet potato on a bed of peppery red cabbage, nutty black rice and crunchy roasted chickpeas, all dressed with sweet macerated onions.
Ingredients
- 800 g sweet potatoes skins scrubbed
- 4 tbsp extra virgin olive oil
- 175 g black rice
- 400g can chickpeas drained & rinsed
- 1/4 red cabbage very thinly sliced
- 30 g wild rocket
- 15 g fresh coriander roughly chopped
- sea salt & freshly ground black pepper
DRESSING
- 2 red onions very finely diced
- 8 tbsp white wine vinegar
- 6 tbsp apple cider vinegar
- 6 tbsp maple syrup
Instructions
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Preheat the oven to 200°c fan assisted/425°f/gas 7.
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Cut each sweet potato into rounds 1-1.5cm thick and arrange them between two baking trays. Drizzle with half the olive oil, season generously with salt and black pepper and mix well to coat. Roast for 30 minutes.
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Meanwhile, place the black rice, 500ml of water and a generous pinch of salt in a saucepan. Bring the pan to a boil then cover with a lid and reduce the heat to a simmer. Let the pan bubble gently for 40-50 minutes, or until the rice is tender and there is no water left in the bottom of the pan.
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Mix the chickpeas with the remaining olive oil and a pinch of salt and black pepper in a bowl. Sprinkle the chickpeas over the top of the sweet potato, then return everything to the oven for a further 25-30 minutes, or until the sweet potatoes are soft and the chickpeas are crispy.
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To make the dressing, combine the diced onion, white wine vinegar, apple cider vinegar, maple syrup and a large pinch of salt and black pepper in a small bowl. Taste and adjust the seasoning, if needed.
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To serve, spoon the black rice over the bottom of a large platter, or between plates. Spread the red cabbage, rocket, sweet potato, chickpeas and fresh coriander on top, then spoon over most of the dressing, saving some for the table. Serve whilst still warm.
Love sweet potato salads? Try this Sweet Potato & Fig Salad next.
First attempt and loved it , partner had recently gone vegan so this was a great dish for both of us
Fab! So glad you enjoyed it.
I had my doubts while making this recipe that all the ingredients would come together and it would be tasty. But it was BRILLIANT! Made it for lunch with my girlfriends. Everyone went back for seconds! They all raved. Will become a staple in my home as I am on a low-histamine diet and this is perfect!
I’m so glad you enjoyed it!! It’s one of my favourites 🙂