Black Rice Salad with Sweet Potatoes and Pomegranate Seeds

Delicious, hearty and healthy sweet potatoes and black rice salad topped with fresh green onions and tart pomegranate seeds. 
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American, Modern Soul Food
Keyword: black rice, dinner, forbidden rice, grains, rice, sweet potatoes
Servings: 4 people
Calories: 201kcal


  • 1 cup Black Rice
  • 1 medium Sweet Potato (peeled and cut into small cubes)
  • 1/4 cup Fresh Pomegranate Seeds
  • 1 Bunch Green Onions (chopped)
  • 1 whole Lime Juiced
  • 2 tsp smoked sweet Paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tbsp olive oil


  • Cook rice according to package directions. Rinse well with cold water.
  • Put sweet potatoes in a mixing bowl and add olive oil to coat completely. Season sweet potatoes with kosher salt and black pepper. Roast in oven at 375 for 20-30 minutes until sweet potatoes are fork tender. Set aside and let cool.
  • Toss rice with remaining ingredients. Add salt and pepper to taste. Feel free to serve immediately, but I actually like to refrigerate and serve cold. This also allows the flavors to come together and balance each out.


Calories: 201kcal | Carbohydrates: 39g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 586mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 1mg
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