Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth (or water)
- 1 large sweet potato (peeled and diced)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 cups kale (stems removed and chopped)
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dried cranberries (optional)
- 1/4 cup nuts or seeds, such as walnuts, pecans, or pumpkin seeds (optional)
Instructions
Step 1: Cook the Wild Rice
- Rinse the wild rice under cold water.
- In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the grains have burst open. Drain any excess liquid if necessary.
Step 2: Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer.
- Roast for 25–30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
Step 3: Sauté the Kale
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale and sauté for 5–7 minutes, until wilted and tender.
- Stir in the lemon juice, garlic powder, and red pepper flakes if using. Season with salt and pepper to taste.
Step 4: Assemble the Bowl
- In a large bowl, combine the cooked wild rice, roasted sweet potatoes, and sautéed kale. Mix gently to combine.
- Add dried cranberries and nuts or seeds if desired.
- Prep Time: 15
- Cook Time: 35