Dinner for 4

Sweet Potato Wild Rice Salad

Name: Sweet Potato Wild Rice Salad
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked wild rice; 2 large sweet potatoes; 1 tbsp olive oil; 1 tsp chili powder; salt and pepper to taste (optional); 3 cups arugula; 1/2 cup cashew pieces; 1/4 cup freshly squeezed lemon juice (optional); zest of the lemons; 1/3 cup good quality olive oil; 2 tsp agave nectar; 2 cloves garlic; 1/4 tsp salt

$7.54for 480 minServes 4

Wild rice and roasted sweet potatoes combine with arugula, cashews, and a lemon-garlic dressing.

Photo: pinchofyum.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Wild, 13 oz$0.15/oz typical	13 oz	$1.95Typical price
	Sweet potatoes, 1.25 lb$1.29/lb typical	1.25 lb	$1.61Typical price
	Bok choy and napa cabbage, 0.4 lb$1.99/lb typical	0.4 lb	$0.75Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Lemons and limes, 1.25$0.60 each typical	1.25	$0.70Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
Total for the servings shown		$7.54

Pantry staples you likely have

Olive and cooking oilDried spices (cumin, paprika, chili powder, oregano)Salt and pepperSyrups, molasses, powdered sugar

Not included in the cost.

80 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Family Dinners Lunches Fall Summer

Typical price

$1.89 per serving$7.54 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups cooked wild rice
2 large sweet potatoes
1 tbsp olive oil
1 tsp chili powder
salt and pepper to taste (optional)
3 cups arugula
1/2 cup cashew pieces
1/4 cup freshly squeezed lemon juice (optional)
zest of the lemons
1/3 cup good quality olive oil
2 tsp agave nectar
2 cloves garlic
1/4 tsp salt

Steps

Heat the oven to 425 F and cut the sweet potatoes into small cubes.
Toss the sweet potatoes with olive oil, chili powder, salt, and pepper, then roast for 30 to 35 minutes.
Whisk the lemon juice, lemon zest, olive oil, agave, garlic, and salt in a small bowl.
Cool the roasted sweet potatoes for 10 minutes.
Toss the wild rice, arugula, cashews, and sweet potatoes with the lemon dressing.