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Smoked Paprika Wild Rice, Sweet Potatoes and Chickpeas

Smoked Paprika Wild Rice, Sweet Potatoes and Chickpeas
Smoked Paprika Wild Rice, Sweet Potatoes and Chickpeas
This healthy recipe comes from NDSU Extension Service.


4 medium sweet potatoes, peeled and cut into about ½-inch cubes

1 ½ large yellow onions, cut into about ½-inch pieces

1 (15-ounce) can chickpeas, drained and rinsed

1 c. prepared wild rice

2 tsp. smoked paprika

1 ½ tsp. coriander powder

1 tsp. cumin powder 

½ tsp. ground cinnamon

¼ tsp. ground clove 

¼ tsp. ground nutmeg

¼ tsp. cayenne pepper 

1 tsp. salt

¼ c. extra-virgin olive oil 

Sour cream for garnish

Cilantro, chopped, for garnish


Cook the wild rice according to package directions.  Drain and rinse 2 cups of chickpeas.  Preheat over to 375 F.  In a large bowl, combine onion, sweet potato, chickpeas, wild rice, spices and olive oil.  Mix well so that the spices and oil are combined evenly.  Spread onto a baking sheet that is large enough to keep the mixture relatively shallow for roasting.  Bake the vegetables for 45 minutes.  Add or subtract time based on tenderness of the sweet potatoes.  While the mixture is cooking, be sure to rotate and mix the vegetables about every 15 minutes for even roasting.  Serve hot with a dollop of sour cream (optional) and sprinkle with cilantro leaves.



Makes eight servings.

Each serving has 220 calories, 9 grams (g) of fat, 6 g of protein, 32 g of carbohydrate, 3 g of fiber, 440 milligrams (mg) of sodium, and 38 micrograms of folate and 1.4 mg of iron.

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