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hand pouring jar of dressing onto the southwestern wild rice and sweet potato salad
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5 from 9 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 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: Mexican
Servings: 8
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

Roasted Sweet Potato

  • Heat 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, stir up, and 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.

Salad

  • 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.
  • Combine cooled sweet potato, cooled rice, and remaining salad ingredients.
  • Shake together all vinaigrette ingredients and toss salad thoroughly.

Storage

  • If you are planning to make this salad ahead, leave off the cilantro until just prior to serving.
  • For meal prep- omit the cilantro and add a can of black beans. Portion out into 2 cup meal prep containers and refrigerate for up to 4 days.

Video

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