Chef notes
This warm grain bowl is a healthy meal any time of year. It has a lot of the same ingredients you’d find in the grain bowls you might pick up for an office lunch, but with a unique touch — black forbidden rice. Not only does this ingredient add a little something spooky to this recipe, but it also has a ton of health benefits. Its antioxidant powers are on par with that of blueberries (one of the most antioxidant-rich ingredients in the world!) and it may also help protect against some forms of diabetes and cardiovascular disease, all while boosting your overall immunity.
As it cooks, the black rice develops a deep purple hue, playing up the Halloween vibes even more, especially when it’s served alongside bright orange sweet potatoes. A simple blend of household spices — cumin, chili powder, paprika and garlic powder — gives the roasted spuds an amazing flavor.
Add even more flavor with a lime dressing. Scallions and jalapeños marinate for a few minutes in the dressing to mellow out their spicy heat, then coat the rice in that zesty vinaigrette. A mixture of sour cream and store-bought salsa verde ties the recipe together, adding a cool creaminess to each bite. Aside from the sour cream, this recipe is fully plant-based. If you’re having vegan friends over, you can substitute the sour cream for equally creamy coconut yogurt or another dairy-free alternative.
Ingredients
- 2 cups forbidden rice
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- 2 teaspoons garlic powder, divided
- 2 medium sweet potatoes, 1/2-thick-dice
- 1 cup olive oil, divided
- 1 (15.5) ounce can black beans
- 1 bunch scallions, roots removed, thinly sliced, with white and green parts separated
- 1/2 cup chopped fresh cilantro, plus more whole leaves for garnish
- 3 limes, 2 zested and juiced, 1 quartered, for serving
- 1 medium jalapeño, seeded and minced (about 2 tablespoons)
- 1 cup sour cream or Greek yogurt
- 1/4 cup store-bought salsa verde, plus more for serving
- 2 avocados, halved, pitted and thinly sliced
Preparation
1.Preheat the oven to 450 F.
2.Rinse the rice in a fine mesh strainer thoroughly with cold water until the water runs clear. Add the rice to a saucepan along with 3½ cups of water and 1 teaspoon salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover and cook at a simmer for 30 minutes. Remove from heat and let the rice sit, covered, for 8 to 10 minutes.
3.In a small bowl, combine cumin, chili powder, paprika, 1 teaspoon garlic powder and 1½ teaspoons of kosher salt in a small bowl and mix together.
4.Prepare a baking sheet with parchment paper or foil. Add the diced sweet potatoes, drizzle with 1/2 cup olive oil and sprinkle with spice blend, toss to coat. Bake until cooked through and golden-brown, 20 to 25 minutes, tossing halfway through. Remove from the oven and push the potatoes to one side of the tray. Add the drained beans to the same tray to warm through, season with salt and set aside.
5.In a large bowl, combine the juice and zest of 2 limes, 1 teaspoon garlic powder, white scallions, jalapeños and cilantro. Add in remaining olive oil and stir to combine. Add salt and pepper to taste. Pour over rice, along with reserved scallion greens and toss to combine.
6.In a small bowl, mix together salsa verde and sour cream until well combined. Season with salt and pepper to taste.
7.Divide the rice among serving bowls. Top with roasted sweet potatoes, warmed black beans, 1/2 an avocado, salsa verde crema, cilantro leaves and a lime wedge.
