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Southwestern Wild Rice and Sweet Potato Salad


Southwestern wild rice and sweet potato salad is loaded with healthy veggies and tossed in a chili lime vinaigrette. Gluten-free, vegan, and great for lunch or a side salad!

We’re on a mission to banish boring salads once and for all – and this colorful wild rice and sweet potato salad is anything but boring! Best of all, it’s ideal for meal prep along with our classic cobb salad or this hearty taco salad!

Featured Review

“This salad is exactly fabulous!! Not only is it visually lovely but more importantly tastes great. I meal prepped it for lunch serving it with black beans one day and lime cilantro chicken the next. Served it to a friend for lunch. Not only did she love it but also asked for a to-go bowl. Thank you for such a yummy lunch!!!”

–  Regina

This southwestern wild rice and sweet potato salad is loaded with crunchy carrots, celery, fresh cilantro, red onion, and a tangy chili lime vinaigrette!

With wild rice and roasted sweet potatoes as the base, it’s hearty, healthy, and exactly delicious! It’s sweet and savory, crunchy, and smothered in flavor thanks to the chili lime vinaigrette.

reasons you’ll love this recipe

  • the sweet potatoes and wild rice are complimented by the savory flavors of the chili lime vinaigrette
  • it’s packed with nourishing veggies – you’ll truly feel like you’re eating the rainbow!
  • it’s vegan-friendly and gluten-free, and can work for meal prep

Watch the video below to see exactly how I prepped this sweet potato salad recipe. It’s so simple! You can find more of my recipe videos on my YouTube channel.

ingredient notes

  • sweet potato – around 4 cups of cubes which is 1 large or 2 small sweet potatoes
  • veggies – red onion, bell peppers, carrots and celery. You can swap these out for what you have in the fridge!
  • wild rice blend – we prefer the texture of a wild rice blend, but you could go 100% wild rice if that’s your thing! This is the blend we used.
  • cilantro – only add if you are eating this salad within a few hours of making it
  • chili lime vinaigrette – an all-time fave! Made with white wine vinegar, olive oil, chili powder, garlic, lime juice, honey and dijon, it’s exactly delicious.

Step by step directions

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, 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.

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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.

Shake together allingredients for the chili lime vinaigrette.

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!


Tips for the great salad

  • hot or cold? we prefer to serve this salad cold, and allow the rice and sweet potatoes to cool before mixing it all together. It would be delicious warmed as well!
  • large batch – this makes 8 servings, so it’s good for feeding a crowd. You can easily cut the recipe in half if you need to.
  • meal prep – 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. Leave the dressing off until you are alert to serve.

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Can I make this sweet potato salad recipe vegan?

Yes, you can! Just swap the honey for maple syrup at a 1:1 ratio.

Are there any swaps for wild rice?

Sure! You could swap for quinoa, or brown rice for a similar texture. We haven’t tested this recipe with cauliflower rice, but it could work out for a more low-carb option!

Make it a meal

To make this sweet potato salad a meal, you could simply add a can of black beans. Here are some other ideas:

This is a really great ‘clean out the fridge’ kind of salad! There are so many variations and different veggies that would be great to conclude:

  • roast up some cauliflower, zucchini, carrots, brussels sprouts or broccoli with the sweet potatoes
  • add in some fresh tomatoes when serving
  • make it spicy with some fresh minced jalapeno peppers

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 alert to serve.
  3. Portion out into 2 cup meal prep containers and refrigerate for up to 4 days.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to abandon a comment and rate the recipe!

Wild rice and sweet potato salad is loaded with healthy veggies and tossed in a chili lime vinaigrette. Gluten-free, vegan-friendly, and great for lunch or a side salad!

  • 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!

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 alert to serve.
  3. Portion out into 2 cup meal prep containers and refrigerate for up to 4 days.

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




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