Black rice, roasted sweet potatoes, pomegranate and pecan nuts.

by marie
black-rice-sweetpotato-pomegranate-pecan

Ingredients: 2 people

  • 100 g black rice
  • Half a red onion
  • 3 small sweet potatoes
  • 1 small zucchini (optional)
  • 1 small pomegranate
  • A handful of pecan nuts
  • Salt & pepper
  • 2 tablespoons olive oil
  • Optional dressing: Natural yogurt + cumin + fresh parsley

Instructions:

  1. Cook the black rice according to instructions on package, around 40 min in boiling water.
  2. In the meantime, wash, peel and cut the sweet potatoes, red onion and zucchini in small dices.
  3. Place the sweet potatoes and red onion in an oven proof dish, pour a bit of olive oil on top (or use a spray), season with salt and pepper. Bake for 15 min.
  4. Then, add the zucchini to the dish and bake 10 more minutes.
  5. Prepare the pomegranate seeds in a bowl.
  6. Optional: prepare the dressing by mixing some freshly chopped parsley in a natural yogurt. Add salt, pepper and some grounded cumin.
  7. Serve the black rice, topped with the roasted veggies. Add the dressing if you did it.
  8. Sprinkle the pomegranate seeds and some crushed pecan nuts.
  9. Enjoy!
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