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Wild Rice Pilaf with Polenta-Dusted Sweet Potatoes & Chipotle Scallion Aioli
2 or 4 Serving Dinner

Wild Rice Pilaf

with Polenta Dusted Sweet Potatoes & Chipotle Scallion Aioli

Despite its name, wild rice isn't actually a rice at all! These grains are the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. The mild sweetness of roasted sweet potatoes provides a great contrast to these nutty, chewy seeds. A light dusting of polenta gives these sweet potatoes a delicate, crunchy exterior.

Tags: Gluten-Free Soy-Free Nut-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
45 min
CALORIES
670
FAT
33g
CARBOHYDRATES
88g
PROTEIN
10g

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INGREDIENTS

  1. 1/2 cup wild rice
  2. 2 sweet potatoes, peeled and cut into wedges
  3. 2 tbsp polenta
  4. 1/4 cup vegan mayo
  5. 1 oz chipotle pepper in adobo, drained and minced
  6. 1 garlic clove, peeled and minced
  7. 2 scallions, trimmed and thinly sliced
  8. 1 lemon, juiced (divided)
  9. 1 avocado, halved, peeled, and thinly sliced
  10. 6 oz grape tomatoes, halved
  11. 1.5 oz red piquanté peppers
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Small saucepan with lid, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
45 min
CALORIES
670
FAT
33g
CARBOHYDRATES
88g
PROTEIN
10g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the wild rice

Preheat oven to 425°F. Combine rice, ¾ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 28 to 32 minutes. (4-serving meal: use 1½ cups water)

2
Roast the sweet potato fries

Combine sweet potato, polenta, 1 tbsp olive oil, and ½ tsp salt in large bowl and toss to coat. Transfer to foil-lined baking sheet and roast until potato is slightly browned and crisp in places, 35 to 40 minutes, gently flipping wedges halfway through. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt)

3
Prepare the aioli

Stir together mayo, just 1 tbsp chipotle pepper in adobo, garlic, scallion, just 1 tsp lemon juice, and a pinch of salt in small bowl. (4-serving meal: use 2 tbsp chipotle in adobo, 2 tsp lemon juice) (TIP: Add more chipotle pepper in adobo if you prefer more spice.)

4
Prepare the salad

Combine avocado, tomatoes, just 1 tbsp lemon juice, 2 tsp olive oil, and a pinch of salt in large bowl and toss salad. (4-serving meal: use 2 tbsp lemon juice, 4 tsp olive oil)

5
Serve

Divide wild rice pilaf, avocado tomato salad, and polenta-dusted sweet potatoes between bowls. Top with chipotle scallion aioli and sprinkle with piquanté peppers. Bon appétit!

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