Roasted Sweet Potato and Wild Rice Salad
Veg Life Staff
medium Sweet Potatos
or Yams, scrubbed clean
of your favorite rice blend
we used Minute Rice's Multi-Grain Medley - 1 boiling bag serves 2 people
For the vinaigrette:
Juice of 1 Lemon
Juice of 1 Lime
Tbl Agave or Brown Rice Syrup
minced or pressed through a garlic press
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.
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