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Author Notes: This recipe is simple to make and yet it has a modern sort of sophistication to it. The contrast of the nutty grains, crispy sweet potatoes, creamy salty feta, freshness of the mint, and bright acidity of the lime juice all work wonderfully well together. —Laurie Tacchella
- 3 medium sweet potatoes, peeled and cubed
- 1/2 cup basmati rice
- 1 cup wild rice
- 1 cup quinoa
- 2 tablespoons sage, roughly chopped
- 1/4 cup oregano, roughly chopped
- 1/2 cup mint, roughly chopped
- 3 green onions, thinly sliced
- 1 lime, juice and zest
- 8 ounces feta, hand crumbled
- extra virgin olive oil
- sea salt
- fresh ground pepper
- Preheat the oven to 400 degrees. Peel the sweet potatoes and cut them roughly into 1 inch cubes. Spread on a parchment paper lined sheet pan and drizzle with just enough olive oil to lightly coat potatoes. Season with salt and pepper and toss. Roast for 20-25 minutes or until tender in the middle and slightly crispy on the outside.
- Meanwhile, cook the basmati rice, wild rice, and quinoa according to package instructions. Place in a fine sieve to drain off any access water. Pour rices and quinoa into a large mixing bowl while warm. Add the roasted sweet potatoes.
- Coarsely chop the sage, oregano, mint, and onions. Add to large mixing bowl. Add lime juice and feta. Salt and pepper, to taste. Toss together gently. Drizzle with olive oil. Serve warm. Recipe adapted from Plenty by Yotam Ottolenghi