Preheat the oven to 400F.
Toss the sweet potato with the EVOO and kosher salt. Spread the potato pieces on a sheet pan (line with parchment for less cleanup) and roast for 10 minutes. Stir potatoes to mix and roast an additional 10 minutes. Test to make sure then are tender but not mushy. Remove from oven and set aside to cool.
In the meantime, make the rice. Place the rinsed black rice and water into a medium saucepan. Add the herbs (you will have leftover rice, so if you want to use for a different recipe, you can leave out the herbs). Bring to a boil over high heat. Cover pan and reduce heat to low. Simmer covered until rice is tender and water is just absorbed (about 30 minutes). Without removing the lid, move the pan off the heat and allow to steam for an additional 10 minutes. Remove lid and fluff with a fork. Set aside.
Make the dressing by combining all ingredients except the EVOO in a medium bowl. Slowly stream the EVOO into the bowl while whisking to emulsify and thicken.
Assemble the salad by putting the greens, carrots, and avocado in a salad bowl. Add the potatoes, 2 cups cooked rice, and cheese. Drizzle in the salad dressing and toss salad until coated with dressing. Plate the salad and top with sliced almonds. Serve with lime wedges to squeeze on top (really makes a difference. Don't skip this part!)
Refrigerate left over rice in airtight container for up to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 173 (86%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 7.5mg||2 %|
|Sodium 495.2mg||17 %|
|Potassium 265.5mg||7 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 3.6g|
|Protein 3.3g||5 %|
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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: 202
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