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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

Tags: Gluten-Free Soy-Free Nut-Free
SERVINGS
2 4
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 vegan mayo
  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 pickled peppers
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  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.
Allergens: N/A
Tools: Foil-lined baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
800
FAT
31g
CARBOHYDRATES
122g
PROTEIN
13g


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 water is absorbed and grains are tender, 28 to 32 minutes. (4-serving meal: use 3 cups water)

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. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt)

3
Roast the sweet potato fries

Add sweet potato fries (and any leftover polenta) to the foil-lined 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 mayo, 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. (4-serving meal: use 2 tbsp chipotle pepper in adobo, 2 tsp lemon) 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 avocado tomato salad to combine. (4-serving meal: use 2 tbsp lemon juice, 4 tsp olive oil)

6
Serve

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

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