With the salad bars trend in Western countries, those shops have simply popped everywhere, especially when there are offices nearby. I usually go for this handy option for lunch around once a week -often on Mondays, when you know you took things a bit too far on the week-end.

There’s this misconception about salads that they’re diet-oriented and boring ; I’d say it all depends on how your build it. To me, a salad can rival the most decadent pasta.

It’s the case for this one. I buildt it up one day in a salad bar, and I fell madly in love with it. In terms of textures, it’s just heavenly : you get the softness of the sweet potatoes and avocado, the juiciness of tomatoes, the resistance/crunch from the rice and onions, and they all pair so well. Taste-wise, it’s bursting with fresh and sharp flavours with what’s almost a pico de gallo sauce – tomatoes, cilantro, onion, lime juice. We soften it all with a bit of olive oil and fresh feta cheese ; wow. I’m craving one right now.

There’s a bit of prep work involved, but nothing too daunting ; you’ll be done within 40 minutes, and that’s because the black rice takes a bit longer to cook.

Sweet Potato & Black Rice Salad – Recipe

Ingredients – Where to find them

Those ingredients are easy to get from your typical grocery store, and for the few which aren’t, you can easily replace them !

Ingredients – Advice & key points

• I love black rice in this recipe, because it has more resistance and bite than your usual white rice, plus this nutty flavour that pairs so well with the sweet potato. If you don’t have some or can’t find it though, I’d recommend to replace it with whole-grain rice, quinoa, buckwheat -or any other cereal with a bit of bite and a nutty taste ! If all else fails, simply use white rice, it’ll be great too.
• Feel free to play around with the ingredients used ! You could add cucumber, or radishes, or make the salad spicy using hot sauce. Have fun in your kitchen !

Come now, let’s make the best salad ever !

Print Recipe

Sweet Potato & Black Rice Salad

Author: Multicarbs Cuisine: European cuisine, Mexican/Colombian cuisine Courses: Main dish, Salad Recipe Keys: Sans Gluten Sans œufs V Vegetarian

Difficulty: Beginner Prep Time 40 min Total Time 40 mins

Servings: 4

Best Season: Summer

Description

One of the salads I have on repeat. Sweet potatoes, avocadoes, tomatoes, cilantro, onion and lime ; the Mexican vibe is real. Add a bit of very European black rice, feta cheese and olive oil, and you get the most beautiful fusion salad. 

Ingredients

Servings

For the salad

• ³⁄₄ cups black rice (Riso Venere)
• 2 cups water
• 1 sweet potato (small to medium-sized, diced)
• 2 tomatoes (medium-sized, diced)
• 1 avocado (diced)
• ¹⁄₂ red onion (diced)
• ¹⁄₂ feta cheese block (crumbled into tiny pieces)
• ¹⁄₂ lime (juiced)
• 3 tablespoons olive oil
• 2 handfuls of cilantro (chopped)
• 2 pinches salt (large pinches)
• black pepper (to taste)

Instructions

1. First, start your rice & potatoes !

   Peel and cube your sweet potatoes.

   To your rice cooker, or to a medium/large pot, add your rice along with water.

   Using a steam basket, add your cubed sweet potatoes above. 

   If you don't have a steam basket, simply boil your sweet potatoes along with the rice. In this case, add them 10 minutes after the rice started cooking. 

2. Cut your remaining ingredients

   Dice your avocado and tomatoes. Mince your red onion and chop your cilantro.

   Put them all in a bowl.  

   Add your olive oil and lime juice, then mix. 

   Cover the bowl with cling film and let it rest in the fridge while the rice and sweet potato finish cooking.

3. Assemble !

   When the rice and sweet potatoes are cooked (usually 35 to 45 minutes because of the black rice), salt your sweet potatoes with a large pinch of salt and some black pepper.

   Add everything to your veggies bowl.  Add a large pinch of salt again. Mix together. 

   Serve, and finish with a sprinkle of feta cheese over each plate/bowl.  

   Et voilà !! You're done !