Sweet Potato Rice Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 170.6
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 120.1 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 6.0 g
- Protein: 5.5 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: 6
Ingredients
-
2 medium sweet potatoes or 1 large about 7.7 oz
salt & pepper
Cooking Spray or olive oil
21/2 cups vegetable broth, low sodium
1 cup uncooked brown rice medley (I used Trader Joe's)
1 tsp. olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup sweet bell pepper, diced
Couple handfuls spinach, fresh
Directions
Directions:
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Peel and chop sweet potatoes into bite size pieces.
Place potatoes onto cookie sheet and spray with cooking spray, season with salt and pepper and give it a mix. Roast for about 25-30 minutes or until potatoes are tender, stirring half way through.
Meanwhile, in a pot add vegetable broth and bring to a boil. Add rice, once it you have a second boil, cover and simmer for 35 minutes until rice is tender. Fluff with a fork.
In a skillet add olive oil, onion and garlic. Cook over low-medium heat for about 3 - 5 minutes, until onion is tender.
Add in the peppers and cook until tender about 5 minutes. Add a couple of handfuls of fresh spinach and cook until wilted.
Add potatoes and rice to the skillet, mix until incorporated.
Makes 6 1 cup side servings.
Serving Size: 6 side dishes
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Peel and chop sweet potatoes into bite size pieces.
Place potatoes onto cookie sheet and spray with cooking spray, season with salt and pepper and give it a mix. Roast for about 25-30 minutes or until potatoes are tender, stirring half way through.
Meanwhile, in a pot add vegetable broth and bring to a boil. Add rice, once it you have a second boil, cover and simmer for 35 minutes until rice is tender. Fluff with a fork.
In a skillet add olive oil, onion and garlic. Cook over low-medium heat for about 3 - 5 minutes, until onion is tender.
Add in the peppers and cook until tender about 5 minutes. Add a couple of handfuls of fresh spinach and cook until wilted.
Add potatoes and rice to the skillet, mix until incorporated.
Makes 6 1 cup side servings.
Serving Size: 6 side dishes
