sweet potato rice salad

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It’s hard to believe that Hunter is already 4 days old now. Time sure is flying by this week! I have a feeling time will just continue to fly by…

We had our first outing yesterday – just to Cotton Babies to learn how to use my moby wrap with him and a quick stop into Fred Meyer. He absolutely LOVED being in the moby around the grocery store. I loved having free hands with him so close to me. This baby wearing is going to come in handy when Jacob goes back to work on Monday.

It’s Friday all, hope you enjoy Jennifer’s guest post today and her wonderful recipe!

Hi there Get Healthy with Heather fans! I’m Jennifer from Peanut Butter and Peppers. Thank you for having me here today, it’s nice to meet all of you! I’m filling in for Heather today while she enjoys time with her baby boy, Hunter. Congratulations Heather! I look forward to seeing pictures of Hunter and watching him grow.

Today I wanted to share with one of my all time favorite salads. It’s my Sweet Potato Rice Salad. This salad is so full of flavor and its great to eat hot or cold. I always make big batches of this salad so I can eat it throughout the week. It also freezes very well. Just pop in a freezer bag and when your ready to use it, open the corner of the bag and microwave the whole bag for about 2 – 3 minutes. It turns out just as good as the day you made it.

The salad is made with roasted sweet potatoes, onions, peppers, fresh spinach and a Brown Rice Medley that I bought from Trader Joe’s. I love the medley because of the texture it adds; a little crunch and a little chewiness. When you cook the rice, cook it in vegetable broth, that just adds another layer of flavor.

Sweet Potato Rice Salad

Makes 6 – 1 cup servings

Ingredients:

2 medium sweet potatoes or 1 large about 7.7 oz, peeled and diced

Salt & pepper

Cooking spray or olive oil

21/2 cups vegetable broth, low sodium

1 cup uncooked brown rice medley (I used Trader Joe’s)

1 tsp. olive oil

1/2 cup onion, diced

1 garlic clove, minced

1 cup sweet bell pepper, diced

Couple handfuls spinach, fresh

Directions:

Preheat the oven to 400F.Line a baking sheet with parchment paper

Peel and chop sweet potatoes into bite size pieces

Place potatoes onto a baking sheet and spray with cooking spray or olive oil, season with salt and pepper and give it a mix. Roast for about 25-30 minutes or until potatoes are tender, stirring half way through.

Meanwhile, in a pot add vegetable broth and bring to a boil. Add the rice, once it you have a second boil, cover and simmer for 35 minutes until rice is tender and no more liquid remains. Fluff with a fork.

In a skillet add olive oil, onion and garlic. Cook over low-medium heat for about 3 – 5 minutes, until onion is tender.

Add in the peppers and cook until tender about 5 minutes. Add a couple of handfuls of fresh spinach and cook until wilted.

Add potatoes and rice to the skillet, mix until incorporated.

Serve and Enjoy!

Calorie per serving: 170.6, Fat: 1.2, Sodium: 120, Potassium: 231, Carbs: 34.8, Fiber: 6, Sugar: 3.2, Protein: 5.5

Thank you for having me here. It’s been a lot of fun!!!

Have a great day!!

Jennifer

Jennifer is an office manager in the day, a food blogger, baker and cook at night and always a devoted wife and a Mom to two crazy dogs. Jennifer challenges herself by taking everyday food and making it a little more healthier without sacrificing the flavor. You can find her at Peanut Butter and Peppers.