Sweet Potato Rice Salad
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Sweet Potato Rice Salad calories by ingredient
Introduction
A cozy warm vegetarian dish to eat alone or serve as a side dish!!! It is so good, and so easy! It's also very pretty!! A cozy warm vegetarian dish to eat alone or serve as a side dish!!! It is so good, and so easy! It's also very pretty!!Number of Servings: 7
Ingredients
-
2 medium sweet potatoes or 1 large
1 tbsp extra virgin olive oil + more for sautéing
Salt and pepper, to taste
2 cups vegetable broth
1 cup uncooked brown rice medley (I used Trader Joe's)
1 onion, chopped
2 garlic cloves, minced
1 orange pepper, chopped
Couple handfuls spinach, chopped
Note: 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
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