A midnight grain blend, which contains black lentils, quinoa, and black japonica rice, is dark and delicious. Plus, this combination of grains is an excellent source of protein and antioxidants.
Black lentils, also known as beluga or caviar lentils, have a deep, rich flavor, along with the most protein of any lentil variety.
Black quinoa has an earthy flavor and is slightly sweeter than white quinoa. Like other quinoa, it’s a complete poltein and one of the best plant-based sources of protein available. Not to mention it’s gluten free.
And finally, black japonica rice, with its succulent, roasted, nutty flavor and exotic sweetness, is a tasty grain on its own or as part of this mixture. It’s nutrient-rich and high in antioxidants.
2 sweet potatoes
1 oz fresh ginger
1 garlic clove
2 oz vegan cabbage kimchi
2 tbsp gochujang
2 tbsp sesame oil
½ cup midnight grains
2 tbsp Follow Your Heart® Soy-Free Vegenaise®
For full ingredient list, see Nutrition
Allergens: soy Nutrition TOOLS
Small saucepan with lid
1 Prepare the produce Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the kimchi.
2 Cook the midnight grains Add the midnight grains, minced ginger, minced garlic, 1 cup (2 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.
3 Roast the vegetables Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.
4 Prepare the kimchi mayo Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.
5 Serve Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. Enjoy!
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