Roasted Sweet Potato And Wild Rice Salad With A Chi

Name: Roasted Sweet Potato And Wild Rice Salad With A Chili-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROASTED SWEET POTATO:; 1 whole Sweet Potato (medium-sized), Peeled And Cut Into 1-inch Cubes; 1 Tablespoon Olive Oil; 1/4 teaspoons Cumin; 1/4 teaspoons Chili Powder; FOR THE SALAD:; 3/4 cups Wild Rice (uncooked); 1 whole Carrot, Peeled, Grated; 1 stalk Celery, Sliced; 1 whole Red Pepper, Seeded And Diced; 1 whole Yellow Pepper, Seeded And Diced; 1/4 cups Red Onion, Finely Chopped; 1/4 cups Cilantro Leaves, Torn Or Coarsely Chopped; FOR THE VINAIGRETTE:; 1/4 cups Olive Oil; 2 Tablespoons White Wine Vinegar; 2 teaspoons Lime Juice; 1 teaspoon Chili Powder; 2 teaspoons Honey (or Maple Syrup To Make It Vegan); 1 clove Garlic, Minced; 1/4 teaspoons Salt

Servings: persons

FOR THE ROASTED SWEET POTATO:
1 whole Sweet Potato (medium-sized), Peeled And Cut Into 1-inch Cubes
1 Tablespoon Olive Oil
1/4 teaspoons Cumin
1/4 teaspoons Chili Powder
FOR THE SALAD:
3/4 cups Wild Rice (uncooked)
1 whole Carrot, Peeled, Grated
1 stalk Celery, Sliced
1 whole Red Pepper, Seeded And Diced
1 whole Yellow Pepper, Seeded And Diced
1/4 cups Red Onion, Finely Chopped
1/4 cups Cilantro Leaves, Torn Or Coarsely Chopped
FOR THE VINAIGRETTE:
1/4 cups Olive Oil
2 Tablespoons White Wine Vinegar
2 teaspoons Lime Juice
1 teaspoon Chili Powder
2 teaspoons Honey (or Maple Syrup To Make It Vegan)
1 clove Garlic, Minced
1/4 teaspoons Salt

1
For the roasted sweet potato:
2
Preheat oven to 400u00b0F. Toss sweet potato cubes in olive oil, ground cumin and chili powder. Arrange them in an even layer on a baking sheet or baking dish. Bake for 15 minutes, flip (or just give them a good stir), and continue to bake for another 10-15 minutes, until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool.
3
For the salad:
4
Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow rice to cool completely before assembling the salad.
5
Combine cooled sweet potato, cooled rice, and remaining salad ingredients in a large bowl.
6
In a small bowl whisk together all the vinaigrette ingredients then pour it over the salad and toss salad thoroughly.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE ROASTED SWEET POTATO:, 1 whole Sweet Potato (medium-sized), Peeled And Cut Into 1-inch Cubes, 1 Tablespoon Olive Oil, 1/4 teaspoons Cumin, and more.

Yes, Roasted Sweet Potato And Wild Rice Salad With A Chili-Lime Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Sweet Potato And Wild Rice Salad With A Chili-Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions