We’ll tell you now why this wild rice and veggie combination is so special, the secret is in the roasted veggies. Never underestimate the power of a good baking sheet! Use Mahatma® Jasmine Rice with Red & Wild Rice and mix with sweet potatoes and cauliflower tossed in garlic, cumin, paprika, oven-roasted, and then mixed with lemon juice, honey, mustard, and fresh parsley. Top off with pomegranate seeds and toasted almonds, it’s worth every bite.
Preheat oven to 400°F. Cook the rice according to package directions.
While the rice is cooking, toss together cauliflower, sweet potatoes, garlic, cumin, paprika, 2 tbsp oil and 1/4 tsp each salt and pepper. Arrange the mix in a single layer on a parchment paper lined baking sheet. Roast in the oven for 20 to 25 minutes or until tender and golden brown. Use a fork to test for the desired firmness.
In large bowl, whisk together the remaining oil, lemon zest, lemon juice, honey, mustard, and remaining salt and pepper. Add that to the rice and roasted vegetables and toss gently. Finally, stir in green onions and parsley.
Arrange the salad on a platter and top with pomegranate seeds and almonds.
Sweet potato, lemon juice, cumin, pomegranate seeds, and much, much more. Made with a mix of the most essential Middle Eastern ingredients and spices, this roasted sweet potato, cauliflower, and wild rice recipe is as delectable as it is colorful. You’d be surprised as to how easy it is to make and, not to mention, it’s also a great addition to your meal prep plans!
Serve this wild rice and roasted vegetable mixture over a bed of fresh greens for an extra green meal. Nuts for more? Drizzle some tahini sauce over the top for an added depth of flavor. Save time and use that leftover tahini to make another recipe – Fried Rice Falafel Power Bowl with Tahini