Have you had wild rice? If not, it’s about time you jump aboard with our Wild Rice Salad Bowl! Wild rice is a nutritious whole grain that has been getting more attention lately, and for good reason. Wild rice has less calories per serving than both brown and white rice. It also packs more protein per serving. Wild rice is usually dark in color, and the one we used in this recipe has a bluish purple hue. This beautiful color is the source of powerful antioxidants that may help reduce your risk for various chronic diseases.
One thing you need to know about wild rice is that less is really more. This is because wild rice is known to expand to 3-4 times it’s original size when cooked. Our favorite aspect of this grain is its chewy texture, which makes a perfect addition to soups, casseroles, or salads. Speaking of salads, this Wild Rice Salad Bowl is super filling and packed with flavor. Let’s get started with the recipe, shall we!
Start off by preheating the oven to 425F. Then add the sweet potatoes to a baking sheet, and drizzle with coconut oil. Bake for 30 minutes. While the potatoes are baking, let’s start cooking the wild rice. Add the vegetable broth to a small pot and bring to a boil. Once the broth is boiling, add the wild rice, and cook with the lid on for 45-55 minutes or until tender. Once the wild rice and sweet potatoes are ready, move onto assembling your bowl. Add the wild rice, roasted sweet potatoes, tomatoes, jalapeño, and chickpeas to each bowl. Then add the dressing ingredients into a blender or food processor and blend until smooth.Finish off your bowls with the cilantro dressing, and top with salt and cayenne pepper to taste. Enjoy with someone special or save the second serving for the next day!
Have you tried wild rice before? Planning on giving this recipe a try? Let us know in the comments below!
- 3 cups low sodium vegetable broth
- 3/4 cups uncooked wild rice (should yield ~2 cups cooked)
- 1 medium sweet potato, cubed
- 2 teaspoons coconut oil
- 2 medium tomatoes, diced
- 1 jalapeño, sliced and de-seeded
- 1 cup cooked chickpeas
- Salt and cayenne pepper to taste
- 1/2 cup cilantro
- Juice of 1 lime
- 1 clove garlic
- 1/4 cup water
- Preheat the oven to 425F
- Add the sweet potatoes to a baking sheet, and drizzle with coconut oil. Bake for 30 minutes
- While the potatoes are baking, add the vegetable broth to a small pot and bring to a boil
- Once the broth is boiling, add the wild rice, and cook with the lid on for 45-55 minutes or until tender
- Once the wild rice and sweet potatoes are ready, move onto assembling your bowls
- Add the wild rice, roasted sweet potatoes, tomatoes, jalapeño, and chickpeas to each bowl evenly
- Then add the ingredients for the dressing into a blender or food processor and blend until smooth
- Top the bowls with the cilantro dressing, and top with salt and cayenne pepper to taste!
Paula
March 1, 2017 at 5:02 am (2 years ago)I just made a really modified version of this, roasted a sweet potato for the first time in my life, and it’s beyond delicious. I couldn’t find pure wild rice so I used a wild rice mix I found at the store and skipped the jalapeno but it’s still so freaking good. I’m in love!
Wendy
March 1, 2017 at 4:18 pm (2 years ago)yesss that sounds delish! it’s all about making whatever modifications work for you