Ingredients
Scale
- 2 cups Kale, chopped
- 2 medium Sweet Potatoes, diced (about 2 cups)
- 1 cup Wild Rice
- 3 tbsp Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- Salt to taste
- Pepper to taste
- Juice of 1 Lemon
- 1 cup Chickpeas (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them onto a baking sheet and roast for 25-30 minutes.
- Cook the wild rice by combining 1 cup of wild rice with 3 cups of water or vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
- Sauté the kale. In a skillet over medium heat, add the remaining tablespoon of olive oil and minced garlic. Stir until fragrant, then add the chopped kale and sauté until wilted, about 5-7 minutes.
- Combine the roasted sweet potatoes, wild rice, and sautéed kale in a large bowl. Drizzle with fresh lemon juice before serving.
- Serve immediately and enjoy the vibrant colors and wholesome ingredients!
Notes
Use vegetable broth for extra flavor. Substitute spinach for kale if preferred. Ensure wild rice is fully cooked for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg