black rice, edamame, and sweet potato bowls

You could say it's bejeweled — and beloved!

It’s just after lunch. I’ve made this recipe for the second time and I’m in l-l-l-l-love. Part grain bowl, part warm salad, and all parts delicious, this dish is simple with a short ingredient list, meaning the whole is greater than the sum of its parts!

It’s salty and sweet and chewy and crunchy. It’s bright and zesty but deep and dark. The oil-free vinaigrette doesn’t seem oil-free at all. Not that mimicking oil is my goal, but it’s interesting how the combination of tamari, ginger, lime juice, and agave gives everything a glossy sheen and a weighty mouthfeel.

Tattered with colorful, nutrient-dense goodies, this bowl is beautiful too — moody and vibrant. Edamame, sweet potato, spinach, and pomegranate bestow macro and micronutrients and big “eat the rainbow” vibes!

But black rice, also known as forbidden rice, brings the real magic in this recipe. Its inky-purple hue elevates and lends some exoticism to any dish, including this one.

Black Rice

Black rice has a nutty, slightly sweet flavor that sets it apart from other rice varieties. Also distinguishing black rice is its generous offering of antioxidants, particularly anthocyanins, which evidence suggests can reduce inflammation and oxidative stress in our bodies leading to a reduced risk of cancers, heart disease, and diabetes. Other foods boasting anthocyanins are blueberries, pomegranates, red onion, red cabbage, black beans, red grapes, and cherries.