Classic Hearty Wild Rice Bowl with Kale and Sweet Potatoes
This hearty and healthy bowl combines fluffy wild rice, tender roasted sweet potatoes, and vibrant sautéed kale for a satisfying and nutritious meal, perfect for a cozy dinner or meal prep.
Equipment
- Medium saucepan
- Large baking sheet
- Large skillet or pot
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed
- 3 cups vegetable broth or water
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 5-6 cups kale, tough stems removed, chopped
- 1 tbsp lemon juice
- Roasted pumpkin seeds, chopped fresh parsley, or a drizzle of tahini dressing Optional for serving
Instructions
Cooking Steps
- In a medium saucepan, combine the rinsed wild rice and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender.
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.
- While sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped kale and salt, cooking for 5-7 minutes until wilted, then stir in lemon juice.
- Divide the cooked wild rice among serving bowls, then top with roasted sweet potatoes and sautéed kale.
- Garnish with optional pumpkin seeds, fresh parsley, or a drizzle of tahini dressing.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the sweet potatoes or kale. This bowl is excellent for meal prep and can be stored in the refrigerator for up to 3-4 days.