✤2 medium sweet potatoes, peeled & cut into 1-inch pieces (~766g)
✤6 tbsp olive oil, divided
✤ salt & pepper, to taste
✤1 cup (180g) mixed basmati & wild rice
✤1 cup (180g) quinoa, rinsed
✤4 cloves garlic, thinly sliced
✤3 tbsp shredded sage leaves
✤3 tbsp roughly chopped oregano
✤2 tbsp ground dried Persian lime
✤6 tbsp shredded mint
✤4 green onions, light green & green parts only, thinly sliced (~24g)
✤1 tsp lemon juice
✤6 oz low-fat feta cheese, crumbled
❖Preheat oven to 400°F (200°C) and line a baking pan with parchment paper.
❖Spread potatoes into an even layer in the pan, drizzle with 3 tbsp oil and sprinkle with salt & pepper. Roast for 20-25 min, until tender.
❖Meanwhile, cook the basmati & wild rice as instructed on package, making sure there’s no liquid left at the end.
❖Place the quinoa in a pot with plenty of boiling water and simmer for 9 min, then drain. When dry but still warm, transfer rice & quinoa to a large serving bowl.
❖Add the remaining 3 tbsp oil to a small frying pan over medium heat. Add the garlic and fry about 30 sec, or until it turns light golden. Add the sage & oregano and stir fry about 1 min, making sure to not let them burn. Pour the contents of the pan over the rice & quinoa.
❖Add the potatoes with its oil to the serving bowl, followed by the rest of the ingredients. Toss everything together gently, being careful not to mash the potato. Adjust seasoning as needed. Serve warm or at room temperature.
