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 and pepper, to taste
- Juice from 1 Lemon
- 1 cup Chickpeas (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss diced sweet potatoes in 2 tablespoons of olive oil, adding salt and pepper to taste. Spread them out on the baking sheet and roast for 25 to 30 minutes until golden and tender, flipping halfway through.
- While the sweet potatoes roast, combine wild rice with 3 cups of water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and cook for about 45 minutes until tender.
- In a skillet over medium heat, add the remaining tablespoon of olive oil. Sauté minced garlic until fragrant, about 1 to 2 minutes. Add chopped kale and cook until it wilts, around 5 to 7 minutes. Remove from heat and combine roasted sweet potatoes, cooked wild rice, and sautéed kale in a bowl.
- Drizzle with lemon juice, toss gently to combine, and adjust seasonings to taste.
Notes
Feel free to customize with additional proteins or vegetables based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg