Sweet Potato, Rice & Baby Spinach Salad

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It’s hot here in Texas this week. Like, it’s hovering around 108 degrees most every day this week! I like hot weather, but that’s just a bit much. When it’s that hot out I tend to gravitate towards light meals that don’t require a lot of cooking. Now, I’m sure you’ve been in the same boat of having salad burnout. Ya know, it’s when you have the same old boring salad over and over again and you can’t fathom having one more bite of cold greenery pass your lips. Sound familiar?

Well, fear not because I have a salad that is perfect to break your salad burnout. This salad has texture, depth, flavor! This isn’t your normal run of the mill boring salad.

This salad is fairly simple to throw together. The most time consuming part is waiting on the sweet taters to finish roasting. Yep, I just referred to potatoes as taters. That’s how I get down!

Let me know if you make this salad and what personal spins you put on it! Tag me on Instagram @Undercovernoms or post it over on my Facebook page if you want to share your pics with me 🙂

Ingredients

Salad Base:

  • 1/2 Cup uncooked mix of brown rice and wild rice
  • 3 Cups peeled sweet potatoes, diced into bite sized chunks
  • 1 T extra virgin olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Sprinkle of Himalayan sea salt and cracked black pepper to taste
  • 3 Cups baby spinach
  • 1/2 Cup raw cashews, unsalted

Lemon Dressing:

  • Juice of 2 large lemons
  • Zest of 1 lemon*
  • 1/3 Cup olive oil
  • 2 tsp honey**
  • 2 garlic cloves, minced
  • 1/4 tsp Himalayan sea salt

Directions

  1. Cook your rice mix according to the directions on box/bag. While rice is cooking prepare the dressing by putting all ingredients into a food processor. Process until well combined. When the rice has finished cooking add a tablespoon of dressing and combine. Let the rice cool off to room temperature.
  2. Preheat oven to 350 degrees. Take your peeled and diced bite sized pieces of sweet potatoes and put into a medium sized bowl. Toss with the extra virgin olive oil and the spices. Once mixed well place the potatoes onto a baking sheet. You can line with parchment paper to make clean up easier if you prefer. Roast for about 25mins stirring the potatoes a couple of times during the roasting process to prevent sticking and insure a even texture. Potatoes should be soft, but not mushy. Let cool a bit before serving.
  3. Toss the baby spinach with the rice mix. Add in the sweet potatoes and raw cashews. Top with the dressing. Toss to combine. Enjoy!

*Since we’re using the zest of a lemon it’s important to have an organic lemon if at all possible. Wash the lemon well before use.

**Use agave in place of honey for a vegan friendly option.

 

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2 thoughts on “Sweet Potato, Rice & Baby Spinach Salad

    1. Lol, I usually love the heat… long as it doesn’t get above 103. Anything over that and it’s just baking out. Literally, people will bake cookies and fry eggs on the dash of their car (in a pan) or on the concrete! I would love to visit Scotland some day – it looks beautiful from pictures I’ve seen. Does it rain often there?

      Like

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