Easy Cinnamon-Roasted Sweet Potato Salad With Wild Rice Recipe

Preheat oven to 400°F. Line a baking sheet with foil, and coat with cooking spray. In a medium bowl, combine sweet potato, onion, 1 Tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and cinnamon; toss to coat. Transfer potato mixture to prepared baking sheet. Roast about 20 minutes or until tender. Meanwhile, in a small bowl, combine remaining 3 Tbsp oil, vinegar, curry powder, honey, the remaining 1/2 tsp salt, and the remaining 1/4 tsp pepper. Whisk until smooth. Divide rice among four pint jars. Top with roasted potatoes, chicken, raisins, and carrots. Drizzle with dressing and top with cilantro. Cover and chill up to 3 days.