Roasted Sweet Potato, Wild Rice, and Arugula Salad

• Vegan
• Gluten free

• Produce

  • 3 cups Arugula
  • 2 cloves Garlic
  • 1 Lemons, zest of
  • 2 Sweet potatoes, peeled and diced (about 3-4 cups, large

• Condiments

  • 2 tsp Agave nectar
  • 1/4 cup Lemon juice, freshly squeezed

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/3 cup Olive oil, good-quality

• Nuts & Seeds

  • 1/2 cup Cashew pieces

Found on pinchofyum.com

Description

Ingredients

• 2 cups cooked wild rice (about ½ cup raw)
• 2 large sweet potatoes, peeled and diced (about 3-4 cups)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• salt and pepper to taste
• 3 cups arugula
• ½ cup cashew pieces
• ¼ cup freshly squeezed lemon juice (about 2 lemons - more to taste)
• zest of the lemons
• ⅓ cup good quality olive oil
• 2 teaspoons agave nectar
• 2 cloves garlic
• ¼ teaspoon salt

Directions

• Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing (I let it chill completely, but you wouldnt have to do that).
• Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
• Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold. YUM.