Sweet Potato Wild Rice Salad
large sweet potatoes
peeled, cubed into 1-inch cubes
large red pepper
sliced green onions
prepared wild rice
lemon juiced and zested
lime juiced and zested
toasted pumpkin seeds
Orange extra virgin olive oil to garnish
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.
PREPARED FOR LI GREENMARKET BY: Madeline Basler, RDN, CDN
Real You Nutrition
Tried this recipe?
Let us know
how it was!