Kale Sweet Potato Wild Rice Bowl: A Wholesome Delight

A nutritious and delicious Kale & Sweet Potato Wild Rice Bowl that combines wholesome ingredients for a satisfying meal.

Scale

Cook Mode Prevent your screen from going dark

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.
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.
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.
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.