Roasted sweet potato and wild rice salad

Roasted sweet potato and wild rice salad

Ingredients (serves 4):

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



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



Serving suggestion: Great with roast or barbecued chicken.

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