Updated: Feb 17
This dish is extremely easy to make, but it is very delicious. I make it often for a quick lunch. Vegan, gluten-free, dairy-free, nut-free, soy-free, and, of course sugar-free! It serves six. Enjoy!
4 medium-sized sweet #potatoes
2 tablespoons olive oil
1/3 cup fresh #rosemary or 2 tablespoons dried
1/2 tsp salt
1/2 tsp black pepper
3/4 cup wild rice
Optional: spinach, lemon juice
I don't really measure when I make this dish. I simply drizzle as much olive oil as I need, chop as many sweet potatoes I want, and sprinkle herbs to taste. However, measurements are provided.
Preheat oven to 450 degrees. Scrub the sweet potato skins until clean, and keep the skins on. The skin gives the potatoes a nice chewy edge when roasted, not to mention a good amount of healthy #fiber. Chop into bite-sized pieces, and lay them in a single layer on a cookie sheet. Drizzle #OliveOil on the potatoes and sprinkle the herbs. Lightly stir so they are evenly coated. Bake for 40 minutes or until they are slightly browned.
In the meantime, cook the wild rice. In a large saucepan, boil 1 1/2 cups water. Add the rice, and turn down the heat to a simmer. Cover and cook for about 30 minutes. For this dish, I like wild rice a bit crunchier than usual, and not completely cooked.
When the rice and sweet potatoes are done, toss them together until evenly mixed. Either serve plain or on top of a bed of spinach drizzled with #LemonJuice.
ABOUT THE AUTHOR
Alex Curtis is a blogger and cook who is living a sugar-free lifestyle. She is a regular contributor to Healthy & Fit Magazine. Visit spoonfulofsugarfree.wordpress.com for more great recipes.