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Black Rice & Sweet Potato Salad with Ginger Miso Dressing [vegan] [gluten free] © The Flexitarian - Annabelle Randles

Black Rice & Sweet Potato Salad with Ginger Miso Dressing

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Rice & Grains, Salads
Cuisine Asian
Servings 4 servings
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
 
 

  • 175 g black rice
  • 475 g sweet potato
  • 6 Tbsp sesame seeds
  • 400 g can chickpeas rinsed and drained
  • 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

Instructions
 

  • Heat some salted water in 1 saucepan.
    salt
  • When boiling, add the black rice and cook for around 15mins until soft (it should still have a bite). Drain and keep warm.
    175 g black rice
  • 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.
    475 g sweet potato
  • 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, rice vinegar, lime juice, sesame oil, tahini and tamari soy sauce.
    4 cm [1.6 inches] of freshly grated ginger root, 1 1/2 Tbsp sweet white miso, 2 Tbsp rice vinegar, 2 tsp sesame oil, 2 tsp light tahini, juice of 1 1/2 lime, 2 tsp tamari soy sauce
  • Toast the sesame seeds in a separate pan.
    6 Tbsp sesame seeds, 400 g can chickpeas
  • When the rice and sweet potato are cooked, transfer them to a salad bowl. Add the chickpeas, dressing, and finely chopped coriander bunch. Toss well.
    small bunch of coriander
  • Serve straight away with the toasted sesame seeds on top and some extra lime juice on the side
    extra limes to serve

Nutrition

Serving: 1servingCalories: 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

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