by: Alex Snodgrass
Cook Time
45 minutes
Prep Time
15 minutes
Yield
Serves 6
@THEDEFINEDDISH
“The Unstuffed Sweet Potatoes work as a side but hearty enough to be a main, making this dish perfect for anyone that is vegetarian or has food allergies.”
Total Time
45 minutes
Prep Time
15 minutes
Yield
Serves 6
summary
These unstuffed sweet potatoes with wild rice are a stunning side for your holiday table, but hearty enough to be a main if you are looking for a great vegetarian option! Wild rice is simmered in broth while spiced sweet potato wedges are cooked in the air fryer. Finished with a sweet and savory maple-tahini drizzle, pomegranate seeds and pepitas, this dish looks the part and tastes outstanding.
ingredients
- Wild Rice:
- 1 cup wild rice blend
- 2 cups vegetable broth
- ½ teaspoon kosher salt
- Sweet Potatoes:
- 2 large garnet sweet potatoes
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Maple-Tahini Drizzle:
- ¼ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- ¼ cup finely chopped parsley
- 2 garlic cloves, minced
- To Serve:
- ⅓ cup pomegranate seeds
- ¼ cup salted pepitas (or pumpkin seeds)
- Fresh parsley leaves, for garnish
directions
Wild Rice:
- Combine the wild rice blend, broth and salt in a medium saucepan. Bring to a boil, reduce heat and let simmer for 45 to 50 minutes, or until all the liquid has evaporated and the rice is tender. Remove from the heat and let rest on the stovetop for 10 minutes, covered, before fluffing with a fork and serving.
Sweet Potatoes:
- Cut the sweet potatoes into thick wedges, about 3 inches long and 1-inch thick. Place the potatoes in a bowl and add the oil, salt, pepper, smoked paprika, garlic powder and cumin. Toss until well combined.
- Preheat an air fryer to 375°F for a few minutes to get hot. Then add the sweet potatoes in a single layer and cook until golden brown and fork tender, about 12 minutes.
Maple Tahini Drizzle:
- Combine tahini, maple syrup, lemon juice, parsley and garlic in a bowl and whisk to combine. If it is too thick, add 1 tablespoon of warm water at a time until the sauce is loose and easy enough to drizzle over the potatoes. This will all depend on the thickness of your tahini.
To Serve:
- Spoon and spread the cooked wild rice across a platter. Next, top with the roasted sweet potato wedges. Drizzle with tahini-maple sauce, then finish with pomegranate seeds, pepitas and a little fresh parsley for garnish.
