Roasted Sweet Potato, Wild Rice, and Arugula Salad
Prep time: 
Cook time: 
Total time: 
Yield: 2 large servings, or 4 small servings
  • 2 large sweet potatoes
  • 1 tablespoon melted coconut oil
  • 1 teaspoon chili powder
  • 1½ cups vegetable stock
  • ½ cup wild rice (uncooked)
  • 3 cups fresh baby arugula (or greens mix of choice)
  1. Preheat oven to 350 degrees F.
  2. Wash the sweet potatoes and peel them (peeling is totally optional). Cut the sweet potatoes into ½-inch cubes. Place them on a greased cookie sheet and drizzle on the melted coconut oil. Sprinkle on the chili powder and toss to combine.
  3. Place the pan in the oven and bake for about 20 minutes, or until golden brown and cooked through.
  4. While the sweet potatoes are roasting, bring the vegetable stock to a boil. Pour in the wild rice, give it a quick stir, and return it to a boil. Reduce the heat to medium-low, cover, and let simmer for 15-20 minutes, or until rice is cooked.
  5. Place some roasted sweet potatoes, wild rice, and arugula on a plate (or bowl) and give it a toss to combine. Serve.
Recipe adapted/inspired from Pinch of Yum
Recipe by Natural Chow at