SWEET POTATO KALE SALAD WITH BLACK RICE
This colorful Sweet Potato Kale Salad with Black Rice is a wonderful low-fat, high-fiber salad packed full of nutrients and flavor and tossed with a white balsamic vinaigrette.
Provided by Pat Nyswonger
Categories Salads
Time 50m
Number Of Ingredients 19
Steps:
- Add the cubed sweet potatoes to a baking sheet and toss with the olive oil. In a small dish, combine the salt, cinnamon, cumin and pepper together and sprinkle over the sweet potatoes. Transfer to the oven and roast for 15 minutes. When the potatoes are fork-tender, transfer from the oven and allow to cool to room temperature.
- While the sweet potatoes are roasting: Rinse the rice under cold water and add to a medium size saucepan with the cold water and salt. Bring to a boil over medium high heat and cook for 5 minutes. Reduce the heat to low, add a tight fitting lid and cook for 30 minutes. The rice should be al dente and not soft. If there is still a little unabsorbed water, drain it off. Transfer the rice to a bowl and cool to room temperature.
- Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
- In a large salad bowl, combine the cooled black rice, sweet potatoes, chopped kale and the green onions. Pour the vinaigrette over the salad and gently toss together.
Nutrition Facts : Calories 247 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9.1 grams fat, Fiber 3.8 grams fiber, Protein 3.6 grams protein, SaturatedFat 1.2 grams saturated fat, ServingSize 1-1/4 Cup, Sodium 327 grams sodium, Sugar 2.7 grams sugar
SWEET-AND-SAVORY KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
- For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
- Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
- Sprinkle the salad with the pomegranate seeds before serving.
BLACK BEAN & SWEET POTATO RICE BOWLS
With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.
Nutrition Facts : Calories 435 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 8g fiber), Protein 10g protein.
SWEET POTATO KALE SALAD
A nutritious roasted sweet potato kale salad with tahini glory bowl dressing that's hearty enough for a satisfying meal.
Provided by Deryn Macey
Categories Main Dish
Time 1h5m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat oven to 400 F.
- Drain lentils, then place on a clean kitchen towel to dry. Add the lentils, pepitas, paprika, garlic powder, and oil to a baking pan. Season with salt and pepper, then toss to coat.
- Roast Lentils: Spread lentils and pepitas out in an even layer. Roast for 10 mins, then give them a shake and a stir and roast for another 10-12 min, until crunchy and crispy.
- Prepare 1 large or 2 smaller baking trays. Add the carrot, sweet potato, red onion and beet to the pans in an even layer so they're not overly crowed (use 2 pans if needed). Add the olive oil and a pinch of salt and pepper and toss to coat.
- When the lentils are done, increase the oven temperature to 425 F and roast the vegetables for 30-40 minutes until tender.
- Add all of the dressing ingredients to a blender and process until smooth. If you don't have a blender available, use 1/2 garlic powder instead of garlic cloves and whisk the dressing together in a bowl until smooth.
- Remove the kale leaves from the tough stems and chop into bite-sized pieces. Drizzle the kale with 1 tsp olive oil and massage with your hands for 30 seconds or so until softened and bright green.
- Assemble Salads: Divide the kale between 4 serving bowls or storage containers. When the vegetables are ready, divide the roasted vegetables and crispy lentils between each serving. If you're adding fresh herbs, sprinkle those on top. If you're serving right away, drizzle the dressing over each serving and enjoy. If you're storing for later, store the dressing separately and add just before serving.
Nutrition Facts : ServingSize 1, Calories 602 calories, Fat 27 g, Carbohydrate 73 g, Fiber 18 g, Protein 23 g
BLACK RICE WITH SCALLIONS AND SWEET POTATOES
Categories Ginger Rice Side Sauté Vegetarian Quick & Easy Sweet Potato/Yam Winter Simmer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.
- While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
- *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).
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- Cook rice by combining rice, 3 cups of water, and a big pinch of salt in a medium pot. (See notes for pressure cooker directions). Bring to a boil and then reduce heat to low and simmer, covered, for about 45 minutes. It's done when the rice is tender but still has a bite. Remove from heat, drain rice, and set aside in a bowl to cool.
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