Roasted sweet potato, feta, and wild rice salad

Delight your taste buds with this exquisite roasted sweet potato, feta, and wild rice salad. A harmonious blend of flavors and textures awaits!

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1/2 cup basmati rice
• 1 cup wild rice
• 1 cup quinoa
• 2 tablespoons sage, roughly chopped
• 1/4 cup oregano, roughly chopped
• 1/2 cup mint, roughly chopped
• 3 green onions, thinly sliced
• 1 lime, juice and zest
• 230g feta, hand crumbled
• extra virgin olive oil
• sea salt
• fresh ground pepper

Instructions:

1. Preheat your oven to 200 °C. Remove the skin from the sweet potatoes and chop them into approximately 1-inch pieces. Place them on a baking sheet lined with parchment paper, drizzle with a light amount of olive oil for coating, and season with salt and pepper. Mix well to ensure the potatoes are evenly coated. Bake for 20-25 minutes until they are soft inside and slightly crispy on the outside.
2. While the sweet potatoes are roasting, prepare the basmati rice, wild rice, and quinoa following the instructions on the packaging. After cooking, drain off any excess water using a fine mesh sieve. Combine the warm cooked rices and quinoa in a large mixing bowl. Add the roasted sweet potatoes.
3. Roughly chop the sage, oregano, mint, and onions, and add them to the large mixing bowl. Include the lime juice, feta cheese, salt, and pepper to taste. Gently mix all the ingredients together. Drizzle some olive oil over the dish before serving it warm. This recipe is inspired by Plenty by Yotam Ottolenghi.

Summary:

• Calories: 2762 kcal
• Fat: 81 g
• Protein: 98 g
• Carbs: 424 g
• Potassium: 3965 mg
• Magnesium: 930 mg