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Preheat oven to 400°. Line a baking sheet with parchment paper.
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Place wild rice and water in pot or rice cooker. Bring to a boil, reduce heat and simmer covered until water is absorbed (about 40 minutes). Remove from heat and set aside to cool slightly. Fluff with wooden spoon when cool.
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Meanwhile, place sweet potatoes in bowl, drizzle with 1 tablespoon olive oil and spread in single layer on prepared baking sheet. Roast 20 minutes or until caramelized and soft (time will vary depending on size of cubes). Remove from oven and set aside.
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In large Dutch oven over high heat, brown onion, garlic, celery and bell pepper in remaining tablespoon olive oil until soft (3 minutes). Reduce heat to medium, add kidney beans, thyme, paprika, salt, pepper and cayenne and stir. Add tomatoes, tomato paste, vinegar and vegetable stock and stir to combine all ingredients. Submerge bay leaves and bring soup to boil. Reduce heat and simmer 30 minutes, stirring occasionally.
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Add roasted sweet potatoes to soup and stir in dissolved arrowroot. Simmer 2 minutes longer, then remove from heat. Discard bay leaves and season with hot sauce.
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Place a spoonful of rice in the center of each soup bowl, ladle gumbo around rice and serve topped with chopped scallions.