ROASTED RAINBOW + WILD RICE SALAD

With everyone a little worked up about getting sick or passing on a sickness, one of the best things you can do for yourself is eat the rainbow and no I don’t mean skittles. The different colors we eat provide different nutrients that help your body stay healthy and combat illness, so why not roast up all the colors in your fridge for dinner?

INGREDIENTS

1 small-med sweet potato, diced
1 medium beet, diced
1c broccoli, chopped
1.5c grapes
1/3c white beans
1c cooked wild rice
1/4c feta crumbled – optional
1t hemp seeds – optional

Dressing:
2T white wine vinegar
2 T olive oil
1t dijon mustard
1t honey
Salt and pepper

INSTRUCTIONS

Preheat oven with your sheet pan inside to 400. Toss your sweet potato and beet in olive oil, salt, pepper and a little garlic powder (optional). Use separate bowls if you’re worried about the beets turning the sweet potato a little pink. Roast on the hot sheet pan for 12 minutes. Toss broccoli and grapes in olive oil, salt and pepper. Remove sheet pan from oven, toss, add broccoli and grapes, roast for 8-10 more minutes. Whisk together the dressing. Toss the roasted veg, rice, beans and feta together with the dressing. Top with hemp seeds.

ENJOY!

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