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Roasted sweet potato and wild rice salad
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Wholesome warm salad with vegetables and wild rice - a satisfying dinner choice for the week.
Ingredients:
  • 500g orange sweet potato, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 100g packet wild rice
  • 20.00 ml balsamic vinegar
  • 18.20 gm extra-virgin olive oil
  • 100g green beans, topped
  • 120g baby corn, cut in half lengthways
  • 40.00 ml slivered almonds, toasted
Instructions:
  • Preheat the oven to 180°C. Line a large baking tray with parchment paper. Spread sweet potato in a single layer on the tray. Spray with oil and roast for 40 minutes until tender and golden, flipping halfway through.
  • Cook the rice according to the package instructions for about 45 minutes until tender. Drain and transfer it to a bowl. While the rice is still warm, drizzle vinegar and oil over it, season with freshly ground black pepper, and stir to combine.
  • Rinse beans and corn and transfer them, with a hint of water, into a plastic bag.
  • Seal container and microwave on HIGH for 1 to 2 minutes until ingredients are tender. Drain excess liquid. Combine sweet potato, beans, corn, and almonds with rice, season with pepper, and mix well. Serve salad warm or at room temperature.

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