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Wild Rice Sweet Potato Salad with Chili Lime Vinaigrette

Name: Wild Rice Sweet Potato Salad with Chili Lime Vinaigrette
Ingredients: 1 medium sweet potato peeled and cut into 1-inch cubes; 1 tablespoon olive oil; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 3/4 cup uncooked wild rice blend; 1 carrot peeled and grated; 1 celery cut finely; 1 red pepper seeded and diced; 1 yellow pepper seeded and diced; 1/4 cup red onion diced; 1/4 cup cilantro leaves roughly chopped; 3 tablespoons olive oil; 3 tablespoons white wine vinegar; 2 teaspoons lime juice; 1 teaspoon chili powder; 2 teaspoons maple syrup; 1 clove garlic minced; 1/4 teaspoon salt

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Vegan Food Recipes

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Ingredients

Roasted sweet potato

1 medium sweet potato peeled and cut into 1-inch cubes
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

Salad

3/4 cup uncooked wild rice blend
1 carrot peeled and grated
1 celery cut finely
1 red pepper seeded and diced
1 yellow pepper seeded and diced
1/4 cup red onion diced
1/4 cup cilantro leaves roughly chopped

Vinaigrette

3 tablespoons olive oil
3 tablespoons white wine vinegar
2 teaspoons lime juice
1 teaspoon chili powder
2 teaspoons maple syrup
1 clove garlic minced
1/4 teaspoon salt

Preparation

Preheat oven to 400°F and roast sweet potato cubes with oil, cumin, and chili powder until tender, about 25-30 minutes
Cook wild rice blend according to package instructions until tender, about 45 minutes
In a small bowl, whisk together all vinaigrette ingredients until well combined
In a large bowl, combine cooked wild rice, roasted sweet potato, grated carrot, finely cut celery, diced red and yellow peppers, diced red onion, and chopped cilantro
Drizzle with vinaigrette and toss to coat evenly

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