Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
- 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