1/2Cof your favorite rice blendwe used Minute Rice's Multi-Grain Medley - 1 boiling bag serves 2 people
2CMixed Greens
1Celery Stalkwith leaves
For the vinaigrette:
Juice of 1 Lemon
Juice of 1 Lime
1Tbl Agave or Brown Rice Syrup
1cloveGarlicminced or pressed through a garlic press
1/2tspSalt
Pepperto taste
1/3COlive Oil
Optional: 1 tsp Ancho Chile Powder
Optional: 1 tsp Cumin
Instructions
Preheat oven to 400 degrees.
Heat a large pot of water to rapidly boiling. Cook the whole sweet potatos until almost tender. About 15 minutes or so. Drain and dry with a towel. Pierce with a sharp knife once or twice.
Place sweet potatos on a lined baking sheet and bake for another 15-20 minutes. You should start seeing the natural sugars emerge as it browns and becomes tender.
Meanwhile, bring the boil-in-bag (or your choice of) rice to a boil and cook according to package directions. Farro would also be nice here. Drain and let cool.
Meanwhile, in a large bowl, toss the greens and celery.
In a small bowl, combine all of the ingredients for the vinaigrette, drizzling the oil in last while whisking.
Slice the sweet potatos into long wedges and place on the salad. Divide the vinaigrette evenly over the two servings of sweet potatos.