Healthy Roasted Sweet Potato & Wild Rice Salad
This roasted Sweet Potato & Wild Rice Arugula Salad is hearty, healthy, and packed with flavor from fresh veggies, nutty grains, and creamy avocado. Add your favorite protein and dressing for an easy, nourishing meal.
Servings 4
Equipment
- rice cooker or use a medium pot with lid
Ingredients
- 2 C cubed and roasted sweet potatoes
- 2 teaspoon olive oil sub avocado oil
- 2 C cooked wild rice
- 1 C chopped tomatoes
- 2 avocados
- 5 oz argula
- Cilantro lime vinaigrette dressing or dressing of your choice
- Optional protein: steak slices rotisserie chicken, grilled salmon, grilled shrimp
Instructions
- Roast the sweet potatoes: Preheat oven to 425°F. Peel and cube sweet potatoes into ½–1" pieces. Toss with 2 teaspoon olive or avocado oil and a pinch of salt. Bake on a parchment-lined sheet for 20 minutes, flipping halfway, until tender.
- Cook the wild rice: Prepare according to package directions. Season with salt and butter if desired.
- Prep fresh ingredients: Chop tomatoes and slice avocados.
- Assemble: Build the salad to your liking and toss with dressing. Add protein if using.
Notes
Variations
- Spicy version: Add red pepper flakes, sliced jalapeño, or drizzle with spicy honey
- Veggie swap: Try roasted Brussels sprouts, cauliflower, or red onion
- Extra crunch: Add toasted pecans, walnuts, or pumpkin seeds
- Use fresh ingredients for maximum flavor and texture
- Roast, don’t steam the sweet potatoes for caramelized edges
- Dress just before serving to keep greens fresh
- Cilantro lime vinaigrette
- Balsamic vinaigrette
- Lemon olive oil dressing
- Honey mustard
- Grilled shrimp or salmon
- Rotisserie chicken
- Steak slices
- Chickpeas or lentils