Spring Breakfast Salad with Black Rice

This breakfast salad can be easily prepped the night (or weekend) before and tastes delicious cold or room temperature. It also utilizes local veggies and can be doubled or tripled, as needed. If you're looking for a palm-oil free and vegan breakfast (or lunch) to carry you through the work day, look no further:

Spring Breakfast Salad with Black Rice

2 large sweet potatoes (14oz)
heaping tbsp coconut oil
7 oz collard greens
1 cup black rice
1/2 cup pecans, chopped
Paprika, to taste

Directions are broken up by ingredient but please note, this can easily be prepped all at once:

Black Rice

1. Begin by soaking your black rice for 10-12 hours. This can be done overnight or while you’re at work, etc.

2. When ready, thoroughly toss and rinse rice in a mesh colander.

3. Set a small pot with 2 cups of salted water at medium heat, to boil.

4. When the water reaches boiling, add rinsed rice and set the temperature setting to ‘low.’ Stir often and cook for 10-15 minutes, checking doneness after 10 min.

5. Drain the rice and spread onto a bare cooking sheet to cool, about 20 minutes.

Sweet Potatoes

1. Preheat the oven to 375.

2. Peel and evenly chop sweet potatoes into small chunks.

3. Place into a bowl with oil, as well as, salt and paprika, to taste. Toss generously.

4. Place sweet potatoes in the oven to roast for 20-30 minutes. Check in 15 minute intervals. 

Collard Greens

Trim and compost stems. Stack and roll up fronds; chiffonade. 

If you're preparing a single serving at home, try adding this mixture to greens and massage for 2-3 minutes: 1/2 tsp oil, 3/4 tsp coconut aminos, and paprika. A quick massage will soften your greens and make them more palatable.

Assembly & Storage

Generally, I store each component in its own jar in the fridge and pull from each jar in the morning, sprinkling and eyeballing measurements.

You could easily prepare individual salads in jars, however, making it easy to grab and go. Remember not to dress your greens ahead of time, keeping them from getting overly soggy the longer they sit in the fridge.