Brown Rice, Roasted Sweet Potato, and Kale Salad
Adapted from @Friendlylittlekitchen via FeedFeed
- 1 cup long grain brown rice, uncooked
- 1 cup water
- 1 sweet potato, chopped into even-size chunks of your preference
- 3/4 cup walnuts, roughly chopped
- Coconut oil
- Coconut nectar
- Ground cinnamon
- Cayenne pepper
- Kale salad mix (I adore the kale mix from New Seasons)
- 2 T tahini
- 2 T apple cider vinegar
- 2 T coconut nectar
- 1 T water
- Squeeze of lemon juice
Read more about this method on “Perfect Instant Pot Brown Rice“
- Melt or heat 1 T of coconut oil in your Instant Pot on medium heat, then add the brown rice.
- Season with salt, cinnamon and cayenne.
- Sauté a few minutes– do not let rice or spices brown.
- Add the rice and the water in your instant pot.
- Cook at high pressure 15 minutes.
- Let sit for 5 minutes (aka natural release), followed by immediate release.
- Preheat oven to 400 degrees Fahrenheit.
- Place chopped sweet potato on a baking tray lined with parchment.
- Coat sweet potato pieces with a tablespoon of coconut oil, a drizzle of coconut nectar, and a generous sprinkle of salt, cinnamon and cayenne.
- Roast in the oven for approximately 30 minutes or until soft and cooked through. I like mine browned and caramelized.
- Spread walnuts on baking tray with the pumpkin for the last 10 minutes to toast.
- Prepare your kale. For me, this was simply opening a bag. 🙂
- Add all ingredients to a jar and shake.
- Add additional water if needed to get the right consistency.
- In a large salad bowl, mix the kale with the dressing.
- Place a serving of salad on each plate.
- Top with the sweet potato and nuts.
Modifications, Extras & Subs
- If you are not following the Clean Program Elimination Diet, you can
- replace the coconut nectar with maple syrup
- top with a hard cheese (Parm, Asiago, Pecorino Romano) or dollops of a soft cheese (goat, ricotta) or a grilled or baked cheese (Halloumi, goat, brie)
- Any nut or seed would work beautifully in this dish (pine, almonds, pepitas)
- Depending on season, you can replace the sweet potato with butternut squash, winter squash, etc.
- Sub out the kale salad mix for any green or mix your body is craving or you want to use up (spinach, Swiss chard, beet greens)
- Feel free to add a protein– a side of grilled chicken comes to mind