Sweet Potato Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 medium sweet potatoes or 1 large1 tbsp extra virgin olive oil + more for sautéingSalt and pepper, to taste2 cups vegetable broth1 cup uncooked brown rice medley (I used Trader Joe's)1 onion, chopped2 garlic cloves, minced1 orange pepper, choppedCouple handfuls spinach, choppedNote: When I made the salad, I forgot the dressing, and it tasted great without it. I didn't put the dressing in my calculations. Also the dressing tasted like a balsamic dressing, so you could use one of your favorites.Dressing: 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 tbsp Extra virgin olive oil, 1 tbsp balsamic vinegar, salt and pepper, to taste
Directions:
1. Preheat the oven to 400F.
Peel and chop sweet potatoes into a 1 inch dice.Place on cookie sheet and spray with cooking spray or olive oil and season with salt and pepper. Roast for about 25-30 minutes, stirring half way through.
2. Meanwhile, cook the rice in a pot with 2 cups of broth over medium heat.
3. Chop the onion and mince the garlic. Add into a skillet with some olive oil (~1/2 tbsp?) to coat the pan. Cook over low-medium heat being careful not to burn, for about 5 minutes. Now add in the chopped pepper and spinach and cook for another 5 minutes on low. When the rice and sweet potatoes are cooked add them into this skillet mixture and stir.
4. Finally, mix your dressing and stir into the skillet mixture. Season with salt and pepper to taste.
Makes 6-7 1 cup side servings.
Serving Size: 7 side dishes
Number of Servings: 7
1. Preheat the oven to 400F.
Peel and chop sweet potatoes into a 1 inch dice.Place on cookie sheet and spray with cooking spray or olive oil and season with salt and pepper. Roast for about 25-30 minutes, stirring half way through.
2. Meanwhile, cook the rice in a pot with 2 cups of broth over medium heat.
3. Chop the onion and mince the garlic. Add into a skillet with some olive oil (~1/2 tbsp?) to coat the pan. Cook over low-medium heat being careful not to burn, for about 5 minutes. Now add in the chopped pepper and spinach and cook for another 5 minutes on low. When the rice and sweet potatoes are cooked add them into this skillet mixture and stir.
4. Finally, mix your dressing and stir into the skillet mixture. Season with salt and pepper to taste.
Makes 6-7 1 cup side servings.
Serving Size: 7 side dishes
Number of Servings: 7
Nutritional Info Amount Per Serving
- Calories: 144.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 49.6 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.7 g
- Protein: 4.7 g
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