Happy New Year! Hope your January is off to a good start. The holiday’s came and went so quickly, but I am excited to see what 2017 has in store.
Like most, I am committed to get my health back on track after indulging in too much food and drink over the past month (or even longer- let’s be honest). I found this great recipe from pinch of yum that I was dying to try and it was a total hit over Christmas. I made this as a side dish for Christmas day and my family ate it up. Not only was it easy, but the colors were vibrant and the flavor was spot on. I’ve included the recipe below and opted for gluten free wild rice since my sister is G-Free. Have a happy and healthy new year!
- 2 cups cooked wild rice (about ½ 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
- ½ cup cashew pieces
- ¼ cup freshly squeezed lemon juice (about 2 lemons – more to taste)
- zest of the lemons
- ⅓ cup good quality olive oil
- 2 teaspoons agave nectar
- 2 cloves garlic
- ¼ teaspoon salt
- Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor or you can whisk them together for the same affect. 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.
- 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 (I like mine a little crispy), 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.
- Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold.