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hand pouring jar of dressing onto the southwestern wild rice and sweet potato salad
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5 from 20 votes

Southwestern Wild Rice and Sweet Potato Salad

Wild rice and sweet potato salad is loaded with healthy veggies and tossed in a chili lime vinaigrette. Gluten-free, vegan-friendly, and perfect for lunch or a side salad!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Salad
Cuisine: Mexican
Servings: 8 servings
Calories: 195kcal

Ingredients

Roasted Sweet Potato

  • 4 cups sweet potato peeled and cut into 1-inch cubes; roughly 1 large or 2 small sweet potatoes
  • 1 tablespoon olive oil
  • salt & pepper

Salad

  • ¾ cup wild rice blend uncooked
  • 1 carrot peeled and grated
  • 1 celery finely chopped
  • 1 red pepper diced
  • 1 yellow pepper diced
  • ¼ cup red onion finely chopped
  • ½ cup cilantro leaves roughly chopped; loosely packed

Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons lime juice
  • 1 teaspoon chili powder
  • 2 teaspoons honey maple syrup to make it vegan
  • 1 clove garlic minced
  • ¼ teaspoon salt

Instructions

  • Roast Sweet Potatoes - Heat oven to 425°F. Toss sweaHeat oven to 425°F. Toss sweet potato in olive oil, and season with salt & pepper. Arrange on a baking sheet or baking dish.
    Bake for 15 minutes, remove from the oven and turn the, then continue to bake for another 10-15 minutes until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool.
  • Prepare wild rice - Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow to cool completely before assembling the salad.
  • Vinaigrette - Shake together all vinaigrette ingredients and toss salad thoroughly.
  • Combine salad - combine cooled sweet potato, cooled rice, and remaining salad ingredients including carrot, celery, red pepper, yellow pepper, red onion, and cilantro. Add the chili lime vinaigrette, and toss to combine. Enjoy!

Video

Notes

Storage
This salad does not keep well after tossing in the dressing, but you could meal prep it by prepping all the ingredients except the cilantro. To store for meal prep:
  1. Omit the cilantro and add a can of black beans (optional, but adds protein if serving as a meal).
  2. Leave the dressing off until you are ready to serve.
  3. Portion out into 2 cup meal prep containers and refrigerate for up to 4 days.

Nutrition

Serving: 1/8 of batch | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 406mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11368IU | Vitamin C: 50mg | Calcium: 29mg | Iron: 1mg