Just 5 Weight Watchers Points per serving
This roasted sweet potato cranberry wild rice salad recipe is really wonderful. It blends the sweet and savory together to pack a mouthful of flavor in every bite. For me, the pecans add the perfect crunch. But if you prefer walnuts or pine nuts (or whatever) go for it!
I serve my roasted sweet potato cranberry wild rice salad as a side dish, but I have made it into a main course too. At just 5 WW points per serving, it is the perfect meal. It is great for any holiday get together but I make it with dried cherries also, and serve it throughout the year.
Gather up your ingredients and chop the sweet potatoes into nice cubes.
The first thing we will do is preheat the oven and get the sweet potatoes baking.
While the potatoes bake, we will saute some onion, add in the broth and get the wild rice going.
Here you will in the rice, garlic powder, thyme, parsley and salt and pepper and let it all simmer.
After the rice cooks down, we will bring it all together by adding the cranberries, pecans and roasted sweet potatoes to the rice mixture.
Garnish with fresh thyme and serve!
Roasted Sweet Potato Cranberry Wild Rice – 5 WW Points
Ingredients
- 2 tbsp avocado oil, divided
- 2 cups cubed sweet potatoes
- 1/4 cup finely chopped onion
- 2.5-3 cups chicken broth may substitute with vegetable broth
- 1 cup wild rice blend
- 1/2 tsp garlic powder
- 1/2 tsp ground thyme
- 1/2 tsp dried parsley
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped
- salt and pepper to taste
- optional garnish – fresh thyme
Instructions
- Preheat oven to 375 degrees F. Place cubed sweet potatoes on a baking sheet. Drizzle with 1 tbsp avocado oil, toss and sprinkle with salt and pepper.
- Place sweet potatoes in preheated oven to roast for 25 minutes, tossing potatoes halfway through cooking process.
- While potatoes bake, begin the rice mixture. Start by adding 1 tbsp of oil to a large skillet on medium heat. When oil begins to shimmer, add onion and cook until translucent – about 3 minutes.
- Por 2.5 cups of chicken broth into the skillet and bring to a boil.
- Stir in rice, garlic powder, ground thyme, dried parsley and salt and pepper.
- Turn heat to medium-low, cover and simmer for 25 minutes or until rice is fully cooked and liquid is absorbed. Add a 1/2 cup additional broth if rice begins to dry out before fully cooking.
- Add dried cranberries, chopped pecans and roasted sweet potatoes to the rice. Stir to combine.
- Garnish with fresh thyme and serve warm.
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