Wild Rice and Sweet Potato Salad

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Recipe & Photo Credit: Sweet Peas and Saffron

1 medium sweet potato peeled and cut into 1-inch cubes
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3/4 cup uncooked wild rice blend
1 carrot peeled and grated
1 celery cut finely
1 red pepper seeded and diced
1 yellow pepper seeded and diced
1/4 cup red onion diced
1/4 cup cilantro leaves roughly chopped
3 tablespoons olive oil
3 tablespoons white wine vinegar
2 teaspoons lime juice
1 teaspoon chili powder
2 teaspoons honey {maple syrup to make it vegan}
1 clove garlic minced
1/4 teaspoon salt

1. 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.

2. 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.

3. Remove from oven and set aside to cool.

4. 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.

5. Combine cooled sweet potato, cooled rice, and remaining salad ingredients.

6. Whisk together all vinaigrette ingredients and toss salad thoroughly.