Roasted Sweet Potato and Wild Rice Salad

Servings 2
Author Veg Life Staff


  • 2 medium Sweet Potatos or Yams, scrubbed clean
  • 1/2 C of your favorite rice blend we used Minute Rice's Multi-Grain Medley - 1 boiling bag serves 2 people
  • 2 C Mixed Greens
  • 1 Celery Stalk with leaves
  • For the vinaigrette:
  • Juice of 1 Lemon
  • Juice of 1 Lime
  • 1 Tbl Agave or Brown Rice Syrup
  • 1 clove Garlic minced or pressed through a garlic press
  • 1/2 tsp Salt
  • Pepper to taste
  • 1/3 C Olive Oil
  • Optional: 1 tsp Ancho Chile Powder
  • Optional: 1 tsp Cumin


  • 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.
  • Season to taste with salt and pepper. Serve warm.