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Roasted sweet potato and wild rice salad

Delicious & Healthy Recipes

Roasted sweet potato and wild rice salad

Ingredients

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

Instructions

Method:

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.

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.

Wash beans and corn and place, with water still clinging, in a plastic bag.

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.

Notes:

Serving suggestion: Great with roast or barbecued chicken.

December 15, 2021

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