Black Rice, Sweet Potato and Avocado Salad

3 cups black rice, cooked

1 cup sweet potato, diced

½ cup onion, diced

½ cup cilantro, fresh, chopped

1 avocado, diced

¼ cup almonds, roasted

subheading: Cilantro Lime Vinaigrette:

¼ cup lime juice, freshly squeezed

2 tbsp cilantro, chopped

1 garlic clove, minced

1 tsp maple syrup

black pepper, to taste

Combine cooked black rice and salad dressing. Cover and refrigerate for about 1 hour.

Fry cubes of sweet potato or put slices in panini maker and cube after.

Toss rice with sweet potato, onion and cilantro.

Scoop into individual salad bowls and top with avocado and almonds.

subheading: Dressing:

Add ingredients to a food processor and pulse for 15 to 30 seconds until combined.

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