Roasted Sweet Potato, Feta, And Wild Rice Salad

• 3 medium sweet potatoes, peeled and cubed
• 1/2 cup basmati rice
• 1 cup wild rice
• 1 cup quinoa
• 2 tablespoons sage, roughly chopped
• 1/4 cup oregano, roughly chopped
• 1/2 cup mint, roughly chopped
• 3 green onions, thinly sliced
• 1 lime, juice and zest
• 8 ounces feta, hand crumbled
• extra virgin olive oil
• sea salt
• fresh ground pepper

1. Preheat the oven to 400 degrees. Peel the sweet potatoes and cut them roughly into 1 inch cubes. Spread on a parchment paper lined sheet pan and drizzle with just enough olive oil to lightly coat potatoes. Season with salt and pepper and toss. Roast for 20-25 minutes or until tender in the middle and slightly crispy on the outside.
2. Meanwhile, cook the basmati rice, wild rice, and quinoa according to package instructions. Place in a fine sieve to drain off any access water. Pour rices and quinoa into a large mixing bowl while warm. Add the roasted sweet potatoes.
3. Coarsely chop the sage, oregano, mint, and onions. Add to large mixing bowl. Add lime juice and feta. Salt and pepper, to taste. Toss together gently. Drizzle with olive oil. Serve warm. rnrnRecipe adapted from Plenty by Yotam Ottolenghi

sweet potatoes, basmati rice, wild rice, quinoa, sage, oregano, mint, green onions, lime, feta, extra virgin olive oil, salt, fresh ground pepper

Taken from food52.com/recipes/16684-roasted-sweet-potato-feta-and-wild-rice-salad (may not work)