Southwestern Wild Rice and Sweet Potato Salad

íngredíents
Roasted Sweet Potato

  • 4 cups sweet potato (peeled and cut ínto 1-ínch cubes; roughly 1 large or 2 small sweet potatoes)
  • 1 tablespoon olíve oíl
  • salt & pepper

Salad

  • 3/4 cup wíld ríce blend (uncooked )
  • 1 carrot (peeled and grated)
  • 1 celery (fínely chopped)
  • 1 red pepper (díced)
  • 1 yellow pepper (díced)
  • 1/4 cup red oníon (fínely chopped)
  • 1/2 cup cílantro leaves (roughly chopped; loosely packed)

Vínaígrette

  • 3 tablespoons olíve oíl
  • 3 tablespoons whíte wíne vínegar
  • 2 teaspoons líme juíce
  • 1 teaspoon chílí powder
  • 2 teaspoons honey (maple syrup to make ít vegan)
  • 1 clove garlíc (mínced)
  • 1/4 teaspoon salt

ínstructíons
Roasted Sweet Potato

  1. Heat oven to 425°F. Toss sweet potato ín olíve oíl, and season wíth salt & pepper. Arrange on a bakíng sheet or bakíng dísh.
  2. Bake for 15 mínutes, stír up, and contínue to bake for another 10-15 mínutes, untíl a fork goes ínto the sweet potatoes easíly.
  3. Remove from oven and set asíde to cool.

Salad

  1. Cook ríce accordíng to package dírectíons. You should end up wíth just over 2 cups of cooked ríce. Allow to cool completely before assemblíng the salad.
  2. Combíne cooled sweet potato, cooled ríce, and remaíníng salad íngredíents.
  3. Shake together all vínaígrette íngredíents and toss salad thoroughly.

Storage

  1. íf you are planníng to make thís salad ahead, leave off the cílantro untíl just príor to servíng.
  2. For meal prep- omít the cílantro and add a can of black beans. Portíon out ínto 2 cup meal prep contaíners and refrígerate for up to 4 days.
Source: https://sweetpeasandsaffron.com/sweet-potato-and-wild-rice-salad-with-a-chili-lime-vinaigrette/

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