Roasted sweet potato and wild rice salad

Cooking Salads Roasted sweet potato and wild rice salad

Serve this warm salad for dinner this week. Its packed with delicious vegies and wild rice that will leave everyone feeling full.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange sweet potato, in a single layer, on tray. Spray with oil. Roast for 20 minutes. Turn sweet potato over and spray with oil again. Roast for a further 20 minutes or until tender and golden.
  2. Meanwhile, cook rice, following packet directions (it will take about 45 minutes) until tender. Drain. Transfer to a bowl. While still warm, drizzle over vinegar and oil. Season with freshly ground black pepper. Stir to combine.
  3. Wash beans and corn and place, with water still clinging, in a plastic bag.
  4. Twist top to seal. Microwave on HIGH (100%) for 1 to 2 minutes or until tender. Drain. Add sweet potato, beans, corn and almonds to rice. Season with pepper. Stir to combine. Serve salad warm or at room temperature.

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500g orange sweet potato, peeled, cut into 2cm pieces
olive oil cooking spray
100g packet wild rice
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
100g green beans, topped
120g baby corn, cut in half lengthways
2 tbsp slivered almonds, toasted

Adv

Autors
Preparation time
5
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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