!!Sweet Potato and Black Rice Bowl!!
- Ness Song
- Oct 5, 2024
- 2 min read
I made this simple and hearty sweet potato dish while on the road, in desperate need of nourishment and nutrition, I pulled into the local wholefoods store, picked up some essentials and found a stellar spot to cook it all up. It is packed with nutrients and flavor, it’s a great way to satisfy your tum without overcomplicating your life.
Ingredients:
1 medium sweet potato
200g cherry tomatoes
Coconut oil (for frying)
200g black rice
Fresh rosemary (or dried, if that’s what you have)
Water (as needed)
Instructions:
Prepare the Sweet Potato:
Peel and cube the sweet potato into bite-sized pieces. The smaller the better, it will cook quicker if the cubes are smaller.
Cook the Black Rice (I did this step at home to save time and gas on the road).
Rinse the black rice under cold water.
Add double the amount of water (400ml) and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 30-35 minutes until the rice is cooked and water is absorbed. If it needs more time, add a bit more water and continue cooking.
Sauté the Cherry Tomatoes:
Heat a tablespoon of coconut oil in a frying pan over medium heat.
Add the cherry tomatoes and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are blistered and soft.
Add chopped fresh rosemary or a sprinkle of dried rosemary to the pan for the last minute of cooking.
Add your sweet potatoes
Fry off until you are satisfied that everything is well-flavoured.
Final steps and serving:
Add water to the mix and pop a lid on to allow for everything to cook together until soft.
Tip it all into a bowl
Finish with a drizzle of coconut oil and an extra sprinkle of rosemary if desired.
Tips:
Feel free to add any other veggies you have on hand or season with your favorite spices.
This dish can easily be scaled up for meal prep or shared with a friend!
Reach out if you have any questions.
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