Description
A vibrant and wholesome Southwestern Wild Rice and Sweet Potato Salad packed with roasted sweet potatoes, wild rice, colorful veggies, and a zesty chili lime vinaigrette. This gluten-free, vegan-friendly salad is perfect as a nutritious lunch or a flavorful side dish.
Ingredients
Roasted Sweet Potato
- 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, to taste
Salad
- ¾ cup wild rice blend, uncooked
- 1 carrot, peeled and grated
- 1 celery stalk, finely chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup cilantro leaves, roughly chopped (loosely packed)
Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons lime juice
- 1 teaspoon chili powder
- 2 teaspoons honey maple syrup (to keep it vegan)
- 1 clove garlic, minced
- ¼ teaspoon salt
Instructions
- Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the sweet potato cubes in olive oil and season with salt and pepper. Spread them evenly on a baking sheet or baking dish. Bake for 15 minutes, then remove and turn them to ensure even roasting. Continue baking for another 10-15 minutes until the sweet potatoes are tender and easily pierced with a fork. Remove from oven and allow to cool.
- Prepare Wild Rice: Cook the wild rice blend according to package instructions until tender. You should have just over 2 cups of cooked rice. Set aside and allow to cool completely before assembling the salad.
- Make the Vinaigrette: Whisk or shake together olive oil, white wine vinegar, lime juice, chili powder, honey maple syrup, minced garlic, and salt until well combined.
- Combine Salad Ingredients: In a large bowl, combine the cooled roasted sweet potatoes, cooled wild rice, grated carrot, chopped celery, diced red and yellow peppers, finely chopped red onion, and chopped cilantro. Pour the chili lime vinaigrette over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: Enjoy the salad immediately or chill it for later. It makes a perfect light lunch or a side dish to complement your meal.
Notes
- Ensure the sweet potatoes are fully cooled before mixing to prevent wilting the salad ingredients.
- Use a wild rice blend for added texture and flavor complexity.
- The salad keeps well refrigerated for up to 3 days, making it ideal for meal prep.
- You can substitute maple syrup with agave nectar or another vegan sweetener if preferred.
- Adjust chili powder amount to your preferred spice level.
- For added protein, consider mixing in black beans or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Southwestern
