Roasted Sweet Potato and Wild Rice Salad

Name: Roasted Sweet Potato and Wild Rice Salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 500g orange sweet potato, peeled, cut into 2cm pieces; 100g packet olive oil cooking spray; 1 tbsp. wild rice; 1 tbsp. balsamic vinegar; 100g extra-virgin olive oil; 120g green beans, topped; 2 tbsps. baby corn, cut in half lengthways; slivered almonds, toasted

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 …

Cook1 h 30 min
Total1 h 30 min
Serves2
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian

Roasted sweet potato and wild rice salad

Ingredients

500g orange sweet potato, peeled, cut into 2cm pieces
100g packet olive oil cooking spray
1 tbsp. wild rice
1 tbsp. balsamic vinegar
100g extra-virgin olive oil
120g green beans, topped
2 tbsps. baby corn, cut in half lengthways
slivered almonds, toasted

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.