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Curry Sweet Potato and Rice Salad

by Livestrong_Recipes  |  Feb 11, 2019

Curry Sweet Potato and Rice Salad
Photo Credit: MeganBetteridge/ adobe stock
  1. PREP
  2. 20 m
  • COOK
  • 55 m
  • 1h 15m

Recipe courtesy of Jackie Newgent:



  • 3/4 cup Brown Rice, Natural Whole Grain
  • 1 1/4 tbsp grapeseed oil
  • 1 1/3 cups Cubed Sweet Potatoes
  • 1/2 medium red onion
  • 3 tbsp Siggi's 0% Plain Icelandic Yogurt
  • 2 tbsp Mild Mango Chutney
  • 1 1/2 tbsp mayonnaise
  • 2 tsp Madras Curry Powder
  • 3/4 tsp sea salt
  • 3 tbsp Shelled Pistachios
  • 3 tbsp Cilantro
  • 2 1/2 tbsp dried cranberries


1 Cook the rice according to package directions. Transfer to a large bowl, stir in 1 tsp of the oil, and set aside to cool for about 30 minutes, stirring occasionally to help prevent sticking. Then chill in the refrigerator. (Makes 2 1/4 cups cooked rice.)
2 Heat the remaining 1 tbsp oil in a large (eco-friendly) nonstick skillet over medium-high heat. Add the sweet potato and onion and sauté until the sweet potato and onion are lightly caramelized, about 6 to 7 minutes. Transfer to a medium bowl and chill.
3 Stir together the yogurt, chutney, mayonnaise, curry powder, and salt in a small bowl. Add the yogurt mixture to the chilled rice and stir to combine. Add the sweet potato mixture, pistachios, cilantro, and cranberries and stir to combine. Chill until ready to serve.
4 Transfer to individual bowls, garnish with additional fresh cilantro, and serve.