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Wild Rice Salad Bowl
Servings: 2
  • 3 cups 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
For the dressing
  • 1/2 cup cilantro
  • Juice of 1 lime
  • 1 clove garlic
  • 1/4 cup water
  1. Preheat the oven to 425F
  2. Add the sweet potatoes to a baking sheet, and drizzle with coconut oil. Bake for 30 minutes
  3. While the potatoes are baking, add the vegetable broth to a small pot and bring to a boil
  4. Once the broth is boiling, add the wild rice, and cook with the lid on for 45-55 minutes or until tender
  5. Once the wild rice and sweet potatoes are ready, move onto assembling your bowls
  6. Add the wild rice, roasted sweet potatoes, tomatoes, jalapeño, and chickpeas to each bowl evenly
  7. Then add the ingredients for the dressing into a blender or food processor and blend until smooth
  8. Top the bowls with the cilantro dressing, and top with salt and cayenne pepper to taste!