Ingredients
Serves: 4-6
2 cups cooked wild rice (about ½ cup raw)
2 large sweet potatoes, peeled and diced (about 3-4 cups)
1 tablespoon olive oil
1 teaspoon chili powder
salt and pepper to taste
3 cups arugula
½ cup cashew pieces
For the dressing:
¼ cup freshly squeezed lemon juice (about 2 lemons – more to taste)
zest of the lemons
1/3 cup good quality olive oil
2 teaspoons agave nectar
2 cloves garlic
¼ teaspoon salt
Preparation
