Black Rice Salad with Sweet Potatoes and Pomegranate Seeds

Ingredients

• 1 cup Black Rice
• 1 medium Sweet Potato ((peeled and cut into small cubes))
• 1/4 cup Fresh Cherries or Pomegranate Seeds
• 1 Bunch Green Onions (chopped)
• 1 whole Lime Juiced
• 1/2 tsp smoked sweet Paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 tsp Maple Syrup
• 1 tsp Dijon mustard
• 1/2 tbsp Pomegranate Juice

Instructions

1. 1

   Cook rice according to package directions. Rinse well with cold water.

2. 2

   Put sweet potatoes in a mixing bowl and add olive oil to coat completely. Season sweet potatoes with kosher salt and black pepper. Roast in oven at 375 for 20-30 minutes until sweet potatoes are fork tender. Set aside and let cool.

3. 3

   Toss rice with remaining ingredients. Add salt and pepper to taste. Feel free to serve immediately, but I actually like to refrigerate and serve cold. This also allows the flavors to come together and balance each out.