Southwestern Wild Rice and Sweet Potato Salad
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Sweet Peas and Saffron · by Annie★ 5.0 (21)

Southwestern Wild Rice and Sweet Potato Salad

NUTRITION · PER SERVING65M COOK
CAL 8%·PRO 5%
CARBS 21G56% OF CAL
2G FIBER5G SUGAR14G OTHER
FAT 7G41% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of wild rice, roasted sweet potato, and fresh vegetables dressed in a lime-chili vinaigrette. Filling and bright, it works as a standalone lunch or as a side dish.

mainmexicansaladgrain bowldairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 4 cups sweet potato (peeled and cut into 1-inch cubes; roughly 1 large or 2 small sweet potatoes)
  • 1 tablespoon olive oil
  • salt & pepper
  • 3/4 cup wild rice blend (uncooked)
  • 1 carrot (peeled and grated)
  • 1 celery (finely chopped)
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/2 cup cilantro leaves (roughly chopped; loosely packed)
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons lime juice
  • 1 teaspoon chili powder
  • 2 teaspoons honey (maple syrup to make it vegan)
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt
PREP
20M
SODIUM
360MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.