Sweet Potato Salad with Rice
ready in 1 hr 5 min.
- 6 cups
Sweet potato (peeled and quartered)
- 1 cup
- 1 cup
Jicama (peeled and diced)
onion (peeled and chopped)
sweet, red Bell pepper (coarsely chopped)
- 2 cloves
garlic (peeled and finely chopped)
- ¼ cup
fresh Cilantro (finely chopped)
- 5 tablespoons
- 3 tablespoons
- salt (to taste)
- freshly ground Black pepper (to taste)
Fill a large saucepan with 1 inch of water and place sweet potatoes in the water and cover with a lid. Steam on high heat until softened, about 8 to 10 minutes.
Meanwhile, in a medium bowl, mix cooked rice, jicama, onion, red pepper, garlic, jalapeno and cilantro together.
Rinse potatoes under cold water, drain and let cool for about 5 or 10 minutes.
In a small bowl, combine vinegar and oil, whisking to combine.
Add sweet potatoes to rice and jicama mixture. Drizzle vinegar mixture over the top and stir well to combined. Season with salt and pepper. Allow to marinate, covered, in the refrigerator for about 20 minutes. Serve.