Go Back

Sweet Potato Wild Rice Salad

Madelin Basler

Ingredients
  

  • 3 large sweet potatoes peeled, cubed into 1-inch cubes
  • 3 T olive oil divided
  • ½ red onion chopped
  • 1 large red pepper chopped
  • 2 carrots chopped
  • ¼ cup sliced green onions
  • 3 cloves garlic minced
  • 1 large apple chopped
  • 1 cup prepared wild rice
  • 1 lemon juiced and zested
  • 1 lime juiced and zested
  • 2 teaspoons smoked paprika
  • 1- teaspoon cumin
  • 1- teaspoon onion powder
  • 3 tablespoons chopped parsley
  • Honey
  • 1/3 cup toasted pumpkin seeds
  • Orange extra virgin olive oil to garnish if desired

Instructions
 

  • Boil the potatoes until slightly tender.
  • Drain and dry completely with paper towels.
  • Heat 1 tablespoon of oil in large skillet over medium-high heat.
  • Add onion, pepper, carrots, green onions and garlic, and sauté until lightly golden about 5 minutes.
  • A the last minute, toss in the apple as well.
  • Remove, add remaining oil and drained sweet potatoes in a single layer and cook till golden and crisp about 6 minutes again.
  • At the last minute, add the rice to warm.
  • Add to the onion mixture.
  • Add the juices, zest, spices, honey and toss to combine.
  • Garnish with seeds and orange olive oil.

Notes

PREPARED FOR LI GREENMARKET BY: Madeline Basler, RDN, CDN
Real You Nutrition
www.realyounutrition.com
Tried this recipe?Let us know how it was!