Ingredients

• 3/4 cup black rice
• 1 sweet potato
• 2 large kale leaves or 2 cups shredded leaves
• 3 tablespoons sesame seeds
• 2 teaspoons sesame oil
• 2 tablespoons coconut oil for frying sweet potatoes
• soy sauce, lime juice, maple syrup
• optional 1 chicken breast (e.g. prepared in this recipe)
• sprig of rosemary

Preparation

1. Rinse the black rice in a pot, drain, add water to 1/2 cm above the rice level, bring to a boil, reduce heat and cook covered for about 25 minutes. The rice should absorb all the water at the end.
2. Cut the kale leaves away from the tough center stem, add to boiling water and cook for about 4-5 minutes, drain, add to the cooked rice and mix.
3. In a bowl, combine 2 teaspoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon lime juice, 2 teaspoons sesame oil. Mix with the rice and kale.
4. In a skillet with coconut oil, fry peeled sweet potatoes cut into even cubes over medium heat, frequently turning and stirring until nicely browned on all sides and soft inside (about 10 minutes). Add rosemary at the end. In the oven, bake cubed sweet potatoes for 15 minutes at 250 degrees C, adding rosemary halfway through.
5. Add the sweet potatoes to the salad, sprinkle with lightly toasted sesame seeds (on low heat so they don't turn bitter) and drizzle with lime juice.