Black Rice & Sweet Potato Salad with Ginger Miso Dressing [vegan] [gluten free]

The ginger miso dressing gives this gluten-free Black Rice & Sweet Potato Salad a delicious Asian twist.

The ginger miso dressing gives this gluten-free Black Rice & Sweet Potato Salad a delicious Asian twist.

Black rice and sweet potatoes are packed with nutritional goodness and with plant proteins from chickpeas and healthy fats from sesame seeds, this recipe makes a delicious complete meal perfect for lunch or a light dinner.

You can spiralise the sweet potatoes or simply cut them with a julienne peeler.

If you love miso, try my Miso Aubergines with Soba Noodle Salad.

This salad is best eaten warm or at room temperature.

Black Rice & Sweet Potato Salad with Ginger Miso Dressing [vegan] [gluten free]

The ginger miso dressing gives this gluten-free Black Rice & Sweet Potato Salad a delicious Asian twist.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Vegan Recipes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Rice & Grains, Salads

Cuisine Asian

Servings 4 people

Calories 471 kcal

Equipment

spiraliser or Julienne peeler

2 saucepans

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 175 g black rice
• 475 g sweet potato
• 6 Tbsp sesame seeds
• 400 g can chickpeas
• small bunch of coriander

DRESSING:

• 4 cm [1.6 inches] of freshly grated ginger root
• 1 1/2 Tbsp sweet white miso
• 2 Tbsp rice vinegar
• 2 tsp tamari soy sauce
• 2 tsp sesame oil
• 2 tsp light tahini
• juice of 1 1/2 lime
• salt
• extra limes to serve

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Instructions

 

• Heat some salted water in 1 saucepan.
• When boiling, add the black rice and cook for around 15mins until soft (it should still have a bite). Drain and keep warm.
• While the rice is cooking, heat some salted water in another saucepan.
• Peel and cut the sweet potato using either a spiralizer or a julienne cutter.
• Cook the sweet potato in boiling water for 3-5 mins depending on the size of your sweet potato strands / noodles. They should be cooked but still have a bite.
• Make the dressing by mixing together miso, ginger, vinegar, lime juice, sesame oil, tahini and tamari soy sauce.
• Toast the sesame seeds in a separate pan.
• When the rice and sweet potato are cooked, transfer them to a salad bowl. Add the dressing and finely chopped coriander bunch. Toss well.
• Serve straight away with the toasted sesame seeds on top and some extra lime juice on the side

Nutrition

Serving: 250gCalories: 471kcalCarbohydrates: 76gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 760mgPotassium: 731mgFiber: 11gSugar: 6gVitamin A: 16870IUVitamin C: 3mgCalcium: 208mgIron: 5mg

Find this recipe online:

Black Rice & Sweet Potato Salad with Ginger Miso Dressing [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/black-rice-sweet-potato-salad-with-ginger-miso-dressing-vegan-gluten-free/

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