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Wild Rice Pilaf with Polenta Dusted Sweet Potatoes & Chipotle Scallion Aioli
2 Serving Dinner

Wild Rice Pilaf

with Polenta Dusted Sweet Potatoes & Chipotle Scallion Aioli

Tags: Gluten-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
800
FAT
31g
CARBOHYDRATES
122g
PROTEIN
13g

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INGREDIENTS

  1. ½ cup wild rice blend
  2. 2 sweet potatoes, peeled and cut into wedges
  3. 2 tbsp polenta
  4. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  5. 1 oz chipotle pepper in adobo, drained and finely chopped
  6. 1 garlic clove, peeled and minced
  7. 2 scallions, thinly sliced
  8. 1 lemon, juiced (divided)
  9. 1 avocado, peeled and thinly sliced (pit removed)
  10. 6 oz grape tomatoes, halved
  11. 1.5 oz Peppadew® peppers
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
800
FAT
31g
CARBOHYDRATES
122g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the wild rice

Preheat the oven to 425°F. Add wild rice blend,1½ cups water, and pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 28 to 32 minutes.

2
Prep the sweet potato fries

Add sweet potato, polenta, 1 tbsp olive oil, and ½ tsp salt to a large bowl, and toss to combine.

3
Roast the sweet potato fries

Line a baking sheet with parchment paper or foil. Add sweet potato fries (and any leftover polenta) to the baking sheet. Roast until wedges are slightly browned and crisp in places, 35 to 40 minutes, gently flipping wedges halfway through.

4
Prepare the aioli

Add Vegenaise, 1 tbsp chipotle pepper in adobo, garlic, scallion, 1 tsp lemon juice, and a pinch of salt to a small bowl and stir to combine. TIP: Add more chipotle pepper in adobo if you prefer.

5
Prepare the salad

Add avocado, tomatoes, 1 tbsp lemon juice, and 2 tsp olive oil to a large bowl. Sprinkle with salt and gently toss the avocado tomato salad to combine.

6
Serve

Divide the rice, avocado tomato salad, and sweet potatoes between bowls. Top with chipotle scallion aioli and sprinkle with Peppadew peppers. Bon appétit!

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