Free time has been a little non-existent for me lately. If I’m not at work, then I’m in class, or babysitting, or at a cappella rehearsal, or doing homework, or complaining about how busy my life is these days. And as many of you can probably relate, when life gets busy, nutrition takes a back seat. When I finally had a little time in the kitchen, I wanted to make something packed with the nutrients my body was missing, and something that I could get a few meals out of. So I made this forbidden rice salad with edamame, sweet potato, red pepper, green onion, and sesame.
Let me tell you, this salad is awesome. I can’t take full credit for the idea…it was inspired by this salad I’ve had at this cute little cafe in Chappaqua. It’s flavorful, filling, and easy to make. You can have it as a side dish with chicken or fish, or as on it’s own for lunch. It’s a great mixture of texture and flavor–between the nutty black rice, the sweet and tender sweet potatoes, the crunch from the red pepper and green onion, and the light sesame honey dressing pulls it all together. And it’s just a bonus that it’s ridiculously healthy.
Nutritional Highlights: I’m calling this a “superfood” salad because it has so many ingredients that keep popping up on those “healthiest food” lists. Edamame is packed with protein, B and C vitamins, and is one of the few natural sources of vitamin E. Red pepper has tons of vitamin C and A (carotenoids) and it also adds and important crunch to this salad. Sweet potato gets it’s orange color from carotene, fiber, and works as an antioxidant. Black rice is packed with antioxidants as well as iron and fiber. Bonus–this recipe is vegetarian, vegan, AND gluten free, so it can satisfy all your dietary needs
Forbidden Rice “Superfood” Salad
For the salad-
- 1 cup black rice
- 1 large sweet potato, small dice
- 1 small red bell pepper, chopped
- 4 green onions, chopped
- 1 cup shelled frozen edamame, thawed
- Optional: chopped cilantro and sesame seeds for garnish
- 2 teaspoon honey
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar