Ingredients

• 2 cups cooked wild rice (about 1/2 cup raw)
• 2 large sweet potatoes, peeled and diced (about 3-4 cups)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• salt and pepper to taste
• 3 cups arugula
• 1/2 cup cashew pieces
• 1/4 cup freshly squeezed lemon juice (about 2 lemons – more to taste)
• zest of the lemons
• 1/3 cup good quality olive oil
• 2 teaspoons agave nectar
• 2 cloves garlic
• 1/4 teaspoon salt

Directions

• 1. Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing (I let it chill completely, but you wouldn’t have to do that).
• 2. Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
• 3. Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold. YUM.

Nutrition

Photos