Author Notes
My kids love sweet potatoes cooked in every way. We always have sweet potatoes in our kitchen, so I can throw together a simple vegetarian meal like this one after a busy day. —tpanb
Ingredients
- sweet potato and wild rice pilaf
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1 cup
wild rice
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2 1/3 cups
water
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2
large sweet potatoes, peeled and cut into 1" cubes
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1 tablespoon
olive oil
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1/4 cup
pumpkin seeds, toasted
- cilantro lime dressing
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1
lime, juiced
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1 tablespoon
shallot, minced
-
1 1/2 tablespoons
brown rice vinegar
-
1/2 teaspoon
sea salt
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handful
cilantro, chopped
Directions
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Preheat oven to 400 degrees F.
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In a pot, put wild rice and water. Bring to a boil. Lower heat to low and simmer covered for 45-50 minutes. Remove from heat and let stand covered for another 10 minute until all the water is absorbed.
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Toss sweet potatoes with 1 tbsp olive oil and season with sea salt, to taste. Put sweet potato on a baking sheet in a single layer and roast for 20 minutes, flipping them halfway through for even browning.
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Make dressing by whisking together lime juice, shallot, brown rice vinegar and sea salt. Slowly add the extra virgin olive oil whisking continuously. Mix in cilantro.
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Toss wild rice, sweet potatoes and toasted pumpkin seeds with the dressing. Taste and adjust seasoning, as needed. Enjoy!
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* When I have leftover brown rice, I include it in this meal. If you have any in the fridge, feel free to toss it in!
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