Submitted by: Angela Bruecks
Prep Time: 25 Minutes
Cook Time: 0 Seconds
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!
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!