Pinch of Yum · by Lindsay Ostrom★ 5.0
Roasted Sweet Potato, Wild Rice, and Arugula Salad
NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 15%
CARBS 39G37% OF CAL
5G FIBER8G SUGAR26G OTHER
FAT 28G59% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted sweet potatoes and wild rice tossed with fresh arugula, cashews, and a simple lemon vinaigrette. Satisfying and nutrient-dense enough to be a complete meal.
mainamericansaladgrain bowl⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked wild rice (about 1/2 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
- 1/2 cup cashew pieces
- 1/4 cup freshly squeezed lemon juice (about 2 lemons – more to taste)
- zest of the lemons
- 1/3 cup good quality olive oil
- 2 teaspoons agave nectar
- 2 cloves garlic
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 80M
CAL 21%·PRO 15%
CARBS 39G37% OF CAL
5G FIBER8G SUGAR26G OTHER
FAT 28G59% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 367mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.