Wild Rice Pilaf

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)

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)

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.)

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)

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!