Wild Rice Pilaf

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)

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)

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.

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.

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)

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!