Kale & Sweet Potato Wild Rice Bowl
350kcal
Ingredients
For the Rice
- 1 cup wild rice rinsed
- 4 cups vegetable broth
For the Sweet Potato
- 1 large sweet potato diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For the Greens
- 4 cups kale chopped
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes optional
For Optional Additions
- 1/2 cup dried cranberries
- 1/2 cup nuts or seeds
Method
Directions
- Rinse the wild rice under cold water.
- 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.
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25–30 minutes until caramelized.
- Heat olive oil in a large skillet over medium heat, add kale and sauté for 5–7 minutes.
- Stir in lemon juice, garlic powder, and red pepper flakes.
- Combine the cooked wild rice, roasted sweet potatoes, and sautéed kale.
- Add dried cranberries and nuts or seeds if desired.
Nutrition
Serving1bowlCalories350kcalCarbohydrates60gProtein10gFat12gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat8gSodium500mgPotassium800mgFiber8gSugar6gVitamin A18000IUVitamin C60mgCalcium120mgIron3mg