Classic Hearty Wild Rice Bowl with Kale and Sweet Potatoes
A wholesome and satisfying bowl featuring nutty wild rice, tender roasted sweet potatoes, and vibrant massaged kale.
Equipment
- Saucepan
- Baking Sheet
- Large Bowl
- Small Bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup Wild Rice dry
- 2 medium-sized Sweet Potatoes peeled and diced into 1-inch cubes
- 1 large bunch Fresh Kale about 6-8 ounces, stems removed and leaves roughly chopped
- 3-4 tablespoons Olive Oil divided
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- Salt To taste
- Black Pepper To taste
Optional Tahini Dressing
- 2 tablespoons Tahini
- 1-2 tablespoons Lemon Juice freshly squeezed
- 1 teaspoon Maple Syrup or Honey
- 2-4 tablespoons Warm Water
Instructions
Cooking Steps
- Rinse wild rice, combine with water or broth in a saucepan, bring to a boil, then simmer covered for 40-50 minutes until tender; fluff with a fork.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet; roast for 20-25 minutes, flipping halfway.
- Remove kale stems, chop leaves, and massage with olive oil and a pinch of salt for 1-2 minutes until softened.
- Whisk tahini, lemon juice, maple syrup (if using), salt, and pepper in a small bowl; gradually add warm water until a smooth, pourable consistency is reached.
- Divide cooked wild rice into bowls, top with roasted sweet potatoes and massaged kale, then drizzle with dressing or lemon juice and olive oil; serve immediately.
Notes
For extra flavor, cook the wild rice in vegetable broth. Adjust salt and pepper to your taste. This bowl is also great for meal prep.