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Heartwarming Sweet Potato Brown Rice Salad

Heartwarming Sweet Potato & Brown Rice Salad

A cozy, nutrient-dense salad made with caramelized roasted sweet potatoes, warm brown rice, crisp greens, toasted nuts and a bright citrus-maple dressing. Perfect for weeknight dinners, lunches, or easy meal-prep that actually tastes like something.
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Prep Time 15 minutes
Cook Time 25 minutes
5 minutes
Total Time 45 minutes
Servings: 4 People
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Plant-forward
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1½ cups cooked brown rice day-old preferred
  • 4 cups mixed greens spinach, baby kale, or arugula
  • ½ cup toasted walnuts or almonds roughly chopped
  • ¼ cup dried cranberries or chopped apples optional
  • 3 tbsp olive oil divided
  • 1 tbsp maple syrup or honey
  • Juice of 1 lemon or orange
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Small whisk
  • Cutting board
  • Sharp knife
  • Measuring spoons

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt and pepper. Spread on a baking sheet and roast 20–25 minutes until tender with caramelized edges.
  3. In a small bowl, whisk together the remaining olive oil, citrus juice, Dijon mustard and maple syrup. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the warm brown rice, roasted sweet potatoes, mixed greens, nuts and dried fruit if using.
  5. Pour the dressing over the salad and gently toss to coat.
  6. Serve warm or chilled.

Notes

Use day-old rice for the best texture.
For a nut-free salad, swap walnuts or almonds with pumpkin seeds.
Add protein by mixing in chickpeas, shredded chicken or crumbled feta.
Roast extra sweet potatoes to use in breakfast bowls or burritos the next day.
Tastes great warm or chilled — perfect for meal-prep.