Nicky Skinner’s Black Rice & Broccoli Salad

Nicky Skinner’s Black Rice & Broccoli Salad

Nicky Skinner always wow's us with her creativity in the kitchen! You can find her on Instagram - @nicky.skinner - or check out her website: www.nourishedandvibrant.co.nz for more ideas.

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  • 2 cups cooked black rice
  • 1 cup roasted sweet potato
  • 1/2 cup of BeNourished sauerkraut
  • 1 head broccoli
  • 1/2 avocado, cubed
  • 8 brazil nuts, chopped
  • "!Dressing:"
  • 2 Tbsp tahini
  • 2 Tbsp tamari
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh grated ginger
  • 1/4 cup filtered water


  1. Preheat oven to 180, then dice a large sweet potato into 2cm chunks, sprinkle with cinnamon and coconut oil and roast for 40 minutes until golden and crisp.
  2. While that's cooking, add your rice to a rice cooker (or cook on the stove top/microwave as per instructions) and allow to cook.
  3. Chop the head of broccoli into stems and steam for 2 minutes. You do not want it to be soggy, but still firm. Run the cooked broccoli under cold water, drain, then chop into 1cm pieces.
  4. To make the dressing, add tahini, tamari and maple syrup into a small bowl. Add water and whisk until creamy. Add grated ginger and stir again.
  5. Assemble your salad by adding rice, sweet potato, broccoli and sauerkraut to a bowl and mixing well.
  6. Sprinkle with chopped brazil nuts and drizzle generously with dressing.


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