Preheat oven to 425 degrees.
Bring rice, water and pinch of salt to a quick boil, cover, lower heat, and simmer for 30 minutes.
Meanwhile whisk sesame oil, tamari and lime juice together and set aside. While rice is still warm, (so that flavors will be absorbed) toss in the sesame oil and tamari mixture. Set aside to cool.
Meanwhile place the diced potato in oven to roast until tender, about 12-16 minutes depending on size of dice.
When rice is cool add sweet potato, red pepper, yellow pepper, scallions, corn, spinach, and toss to mix all ingredients.
Adjust final seasoning with salt and pepper.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 494.4mg||17 %|
|Potassium 386.6mg||10 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.9g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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