Cinnamon-Roasted Sweet Potato Salad With Wild Rice Recipe
- Womenscorner Desk
- June 16, 2020
Ingredients:
- Nonstick cooking spray
- 12 oz sweet potato, scrubbed and cut into 1/2-inch pieces
- 1 medium red or yellow onion, sliced into wedges
- 4 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 2 Tbsp rice wine vinegar
- 1 Tbsp curry powder
- 2 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked wild rice
- 4 oz cooked chicken, shredded
- 1/4 cup golden or regular raisins
- 2 medium carrots, shaved
- 1/4 cup snipped fresh cilantro
Method: Preheat oven to 400°F. Line a baking sheet with foil, and coat with cooking spray. In a medium bowl, combine sweet potato, onion, 1 Tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and cinnamon; toss to coat. Transfer potato mixture to prepared baking sheet. Roast about 20 minutes or until tender.
Meanwhile, in a small bowl, combine remaining 3 Tbsp oil, vinegar, curry powder, honey, the remaining 1/2 tsp salt, and the remaining 1/4 tsp pepper.
Whisk until smooth. Divide rice among four pint jars. Top with roasted potatoes, chicken, raisins, and carrots. Drizzle with dressing and top with cilantro. Cover and chill up to 3 days.
