Rinse the wild rice under cold water. This removes excess starch and ensures a fluffy texture once cooked.

Combine the wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the rice is tender and the grains have burst open. Drain any excess liquid if necessary.

Preheat your oven to 425°F (220°C).

Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out evenly in a single layer for optimal roasting.

Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

Heat a drizzle of olive oil in a large skillet 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.

Combine the cooked wild rice, roasted sweet potatoes, and sautéed kale in a large bowl. Gently mix.

Add dried cranberries and nuts or seeds if desired.