Wild Rice and Sweet Potato Salad with a Chili-Lime Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot
  • 1 Celery
  • 1/4 cup Cilantro, leaves
  • 1 clove Garlic
  • 1/4 cup Red onion
  • 1 Sweet potato, medium

• Condiments

  • 2 tsp Honey
  • 2 tsp Lime juice

• Pasta & Grains

  • 3/4 cup Wild rice

• Baking & Spices

  • 1 1/4 tsp Chili powder
  • 1 Pepper, yellow
  • 1 Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 5 tbsp Olive oil
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 tbsp olive oil
• ¼ tsp ground cumin
• ¼ tsp chili powder
• ¾ cup uncooked wild rice
• 1 carrot, peeled and grated
• 1 celery, cut finely
• 1 red pepper, seeded and diced
• 1 yellow pepper, seeded and diced
• ¼ cup red onion, diced
• ¼ cup cilantro leaves, roughly chopped
• ¼ cup olive oil
• 2 tbsp white wine vinegar
• 2 tsp lime juice
• 1 tsp chili powder
• 2 tsp honey {maple syrup to make it vegan}
• 1 clove garlic, minced
• ¼ tsp salt

Directions

• Pre-heat oven to 400°F. Toss sweet potato in olive oil, ground cumin and chili powder. Arrange on a baking sheet or baking dish.
• Bake for 15 minutes, flip {or just give it 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.
• Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow to cool completely before assembling the salad.
• Combine cooled sweet potato, cooled rice, and remaining salad ingredients.
• Whisk together all vinaigrette ingredients and toss salad thoroughly.