Submitted by: Angela Bruecks
Prep Time: 25 Minutes
Cook Time: 0 Seconds
Servings: 6
I had something very similar to this last summer, when I rode my bike down to the Philadelphia Art Museum, from this awesome little vegan stand. They called it Black Rice Pudding. Unfortunately, I couldn't find the recipe so I created my own. Try it and let me know what you think!
1 c. frozen blueberries
1 lrg. sweet potato
2 c. black rice
2 c. kale
1 lemon
2 tbsp. apple cider vinegar
1 tbsp. honey, raw
2 tbsp. extra virgin olive oil
2 tsp. flax seeds
1/2 tsp. sea salt
1/4 tsp. black pepper
In a large bowl, combine the cooked and cooled sweet potato, black rice, and kale.
In a separate small bowl, whisk lemon juice, cider vinegar, honey, lemon zest, olive oil, flax seeds, sea salt and pepper.
Pour flax seed dressing over squash mixture; gently toss to combine. Carefully toss in the blueberries. Chill, serve and Enjoy!
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