asparagus
3 years ago1,000+ Views
Roasted Sweet Potato and Wild Rice Salad with a Chili-Lime Vinaigrette
Ingredients Roasted Sweet Potato 1 medium sweet potato, peeled and cut into 1-inch cubes 1 tbsp olive oil ¼ tsp ground cumin ¼ tsp chili powder Salad ¾ cup uncooked wild rice 1 carrot, peeled and grated 1 celery, cut finely 1 red pepper, seeded and diced 1 yellow pepper, seeded and diced ¼ cup red onion, diced ¼ cup cilantro leaves, roughly chopped Vinaigrette ¼ cup olive oil 2 tbsp white wine vinegar 2 tsp lime juice 1 tsp chili powder 2 tsp honey {maple syrup to make it vegan} 1 clove garlic, minced ¼ tsp salt Instructions Roasted Sweet Potato Pre-heat oven to 400°F. Toss sweet potato in olive oil, ground cumin and chili powder. Arrange on a baking sheet or baking dish. Bake for 15 minutes, flip {or just give it a good stir}, and continue to bake for another 10-15 minutes, until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool. Salad Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow to cool completely before assembling the salad. Combine cooled sweet potato, cooled rice, and remaining salad ingredients. Whisk together all vinaigrette ingredients and toss salad thoroughly.
5 comments
This doesn't look like an appetizer. I think i'll be sufficient with this as a meal!
3 years ago·Reply
The chili-lime vinaigrette sounds wonderful!
3 years ago·Reply
This is so colorful! I agree with @cindystran, this is a meal for me!
3 years ago·Reply
I love wild rice, thanks so much for finding this @asparagus
3 years ago·Reply
I feel like I'm going to want to put this vinaigrette on everything :)
3 years ago·Reply
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