This is another recipe from one of my favorite cookbooks, Plenty. My friend Meghan and I have been making recipe after recipe from this book and have loved every one. Meghan even ended up buying the cookbook for herself. She made this for dinner one night after spin class recently, and we really enjoyed it!
Ingredients:
2 medium sweet potatoes, peeled and cubed
7 tablespoons olive oil
salt and pepper
1 cup wild rice
1 cup quinoa
4 cloves garlic, minced
3 tablespoons sage, shredded
3 tablespoons oregano, chopped
6 tablespoons mint, shredded
2 tablespoons lime zest
4 scallions, thinly sliced
1 teaspoon lemon juice
6 ounces feta, crumbled
2 chicken breasts, grilled and cut into strips (optional)
Preparation:
1. Preheat oven to 400 degrees. Spread cubed sweet potatoes on a sheet pan and drizzle with half of olive oil. Season with salt and pepper. Bake for 20-25 minutes, until soft.
2. While potatoes are baking, bake wild rice and quinoa per package instructions. When rice and quinoa are done cooking, transfer to a mixing bowl.
3. Heat remaining olive oil in a skillet. Add garlic, sage, and oregano and fry until garlic is fragrant. Add to mixing bowl with rice and quinoa.
4. Add sweet potatoes, lime zest, mint, scallions, lemon juice, and feta to the mixing bowl as well. Stir until mixed well.
5. Serve warm and top with grilled chicken. Serve with pita bread.
Ingredients:
2 medium sweet potatoes, peeled and cubed
7 tablespoons olive oil
salt and pepper
1 cup wild rice
1 cup quinoa
4 cloves garlic, minced
3 tablespoons sage, shredded
3 tablespoons oregano, chopped
6 tablespoons mint, shredded
2 tablespoons lime zest
4 scallions, thinly sliced
1 teaspoon lemon juice
6 ounces feta, crumbled
2 chicken breasts, grilled and cut into strips (optional)
Preparation:
1. Preheat oven to 400 degrees. Spread cubed sweet potatoes on a sheet pan and drizzle with half of olive oil. Season with salt and pepper. Bake for 20-25 minutes, until soft.
2. While potatoes are baking, bake wild rice and quinoa per package instructions. When rice and quinoa are done cooking, transfer to a mixing bowl.
3. Heat remaining olive oil in a skillet. Add garlic, sage, and oregano and fry until garlic is fragrant. Add to mixing bowl with rice and quinoa.
4. Add sweet potatoes, lime zest, mint, scallions, lemon juice, and feta to the mixing bowl as well. Stir until mixed well.
5. Serve warm and top with grilled chicken. Serve with pita bread.