Roasted Sweet Potato And Wild Rice Salad With A Chili-Lime Vinaigrette

• FOR THE ROASTED SWEET POTATO:
• 1 whole Sweet Potato (medium-sized), Peeled And Cut Into 1-inch Cubes
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Cumin
• 1/4 teaspoons Chili Powder
• FOR THE SALAD:
• 3/4 cups Wild Rice (uncooked)
• 1 whole Carrot, Peeled, Grated
• 1 stalk Celery, Sliced
• 1 whole Red Pepper, Seeded And Diced
• 1 whole Yellow Pepper, Seeded And Diced
• 1/4 cups Red Onion, Finely Chopped
• 1/4 cups Cilantro Leaves, Torn Or Coarsely Chopped
• FOR THE VINAIGRETTE:
• 1/4 cups Olive Oil
• 2 Tablespoons White Wine Vinegar
• 2 teaspoons Lime Juice
• 1 teaspoon Chili Powder
• 2 teaspoons Honey (or Maple Syrup To Make It Vegan)
• 1 clove Garlic, Minced
• 1/4 teaspoons Salt

1. For the roasted sweet potato:
2. Preheat oven to 400u0b0F. Toss sweet potato cubes in olive oil, ground cumin and chili powder. Arrange them in an even layer on a baking sheet or baking dish. Bake for 15 minutes, flip (or just give them a good stir), and continue to bake for another 10-15 minutes, until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool.
3. For the salad:
4. Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow rice to cool completely before assembling the salad.
5. Combine cooled sweet potato, cooled rice, and remaining salad ingredients in a large bowl.
6. In a small bowl whisk together all the vinaigrette ingredients then pour it over the salad and toss salad thoroughly.

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Taken from tastykitchen.com/recipes/salads/roasted-sweet-potato-and-wild-rice-salad-with-a-chili-lime-vinaigrette/ (may not work)