Hearty Wild Rice Bowl with Roasted Sweet Potatoes and Sautéed Kale
This hearty wild rice bowl features tender wild rice, sweet and savory roasted sweet potatoes, and perfectly sautéed kale for a nutritious and satisfying meal.
Equipment
- medium saucepan
- large baking sheet
- large skillet or pot
Ingredients
Main Ingredients
- 1 cup wild rice
- 3 cups vegetable broth (or water)
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 1 tbsp olive oil for sweet potatoes
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 4 cups kale stems removed and torn into bite-sized pieces
- 1 tbsp olive oil for kale
- 1 lemon for juicing (optional, for serving)
Optional Toppings
- toasted pumpkin seeds
- chopped pecans
- dried cranberries
- a drizzle of balsamic glaze
- a sprinkle of feta if not strictly plant-based
Instructions
Cooking Wild Rice
- Combine rinsed wild rice and vegetable broth in a saucepan, bring to a boil, then simmer covered for 40-50 minutes until tender.
Roast the Sweet Potatoes
- Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, flipping halfway.
Sauté the Kale
- Heat olive oil in a skillet, add torn kale and a pinch of salt, and sauté for 5-7 minutes until wilted.
Assemble and Serve
- Divide cooked wild rice, roasted sweet potatoes, and sautéed kale among serving bowls.
- Drizzle with lemon juice and add optional toppings before serving.
Notes
For extra flavor, toast the wild rice lightly before adding broth. Feel free to customize toppings based on your preference; nuts, seeds, and dried fruits add great texture and taste. This recipe is easily adaptable for meal prep by storing components separately and assembling them just before eating.