This dish makes my heart sing. (Thanks for sharing Scott and Meg!)  And be warned that the satisfying mellow flavor of sesame oil makes it hard to say no to a second or third serving.  Enjoy!


2 cups Hinode Black Rice

4 cups of water


⅓ cup soy sauce (I prefer Braggs Liquid Aminos or Coconut aminos – because they’re lower salt and gluten-free)

½ cup Toasted Sesame oil

Add Ins

2 lbs roasted diced sweet potatoes

1 cup diced red peppers (or 1 cup)

1 diced yellow peppers (or 1 cup)

1 bunch sliced scallions


Dice and roast sweet potatoes on a tray in the oven (350′ for 25 mins).  Bring rice, water and a pinch of salt to a quick boil, cover and lower heat to simmer for 30-45 minutes. (or to save a bunch of hassle, get a stainless steel rice cooker. It’s like having another mother in the kitchen…never burn the rice again!)

Whisk together sesame oil and soy sauce. While rice is still warm, toss in the sesame oil and soy sauce mixture. Let cool.

Then add sweet potatoes, the peppers, and scallions, and salt and pepper to taste.

Time Saver Tip: Cascadian Farms offers organic frozen roasted sweet potatoes (1 lb size) that make preparing this dish a snap.  Warm them in the oven or in a pan before folding into the salad.

Store leftovers (pray you have any) in fridge for tomorrow’s lunch.