Rice Salad with Roasted Sweet Potatoes & Citrus Vinaigrette

Cooking Time:

1 hour 20 minutes

Main Ingredients:

almonds · basmati rice · cumin · honey · lemon · sweet potatoes

Recipe Category:

Entree

Suitable for Diet:

Vegan · Vegetarian
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Sweet Potatoes

 

Ingredients

  • 2-3 sweet potatoes, diced (½-¾ in cubes)
  • 2 tbsp olive oil
  • 2 tsp thyme (dried)
  • ¾ tsp kosher salt
  • 1 tsp pepper

 

Instructions

  1. Toss sweet potatoes with oil/thyme/salt/pepper.
  2. Spread on a baking sheet. Roast at 450* for ~20 min, until tender.

 

Rice Salad

 

Ingredients

  • ½ c slivered almonds, toasted at 350 for exactly ~5 min
  • 4 cups vegtable stock
  • ½ tsp kosher salt
  • 2 tbsp olive oil
  • 2 cups rice (basmati/brown is best)
  • ¾ c flat leaf parsley, chopped
  • 1 orange, zested
  • 2 lemons, zested
  • 1 c green onions, thinly sliced (green & white parts)

 

Instructions

  1. Boil stock/salt/oil.
  2. Add rice and cover.
  3. Simmer on low ~40 min, until liquid has been absorbed and rice is al dente.
  4. Cool 5-10 min. Fluff with a fork.
  5. Toss with remaining salad ingredients in a large bowl.

Vinaigrette

 

Ingredients

  • ⅓ c olive oil
  • 2 oranges, juiced (~½ c)
  • 2 lemons, juiced (~¼ c.)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cumin
  • ¾ tsp pepper

 

Instructions

  1. Combine vinaigrette ingredients and allow to sit at least 1 hour.
  2. Pour over rice salad mix and toss to combine.
  3. Top with roasted sweet potatoes.