Roasted Sweet Potato and Wild Rice Salad with a Chili-Lime Vinaigrette

Ingredients

• 1 whole FOR THE ROASTED SWEET POTATO:
• 1 Tablespoon Sweet Potato (medium-sized), Peeled And Cut Into 1-inch Cubes
• ¼ teaspoons Olive Oil
• ¼ teaspoons Cumin
• ¾ cups Chili Powder
• 1 whole FOR THE SALAD:
• 1 stalk Wild Rice (uncooked)
• 1 whole Carrot (peeled And Grated)
• 1 whole Celery, Sliced
• ¼ cups Red Pepper, Seeded And Diced
• ¼ cups Yellow Pepper, Seeded And Diced
• ¼ cups Red Onion, Finely Chopped
• 2 Tablespoons Cilantro Leaves, Torn Or Coarsely Chopped
• 2 teaspoons FOR THE VINAIGRETTE:
• 1 teaspoon Olive Oil
• 2 teaspoons White Wine Vinegar
• 1 clove Lime Juice
• ¼ teaspoons Chili Powder

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Wild Rice	1 cup cooked (164g)	166
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Sweet Potato	1 medium (114g) baked	103
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Lime	juice of 1 lime (44ml)	11
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Cilantro	1 tbsp chopped fresh (1g)	1
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.