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Kale & Sweet Potato Wild Rice Bowl

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Ingredients

Scale
  • ¾ cup dry wild rice blend (or 2 cups cooked)
  • Generous drizzle of olive oil
  • 2 garlic cloves (minced)
  • 5 stems curly kale (washed, de-stemmed, leaves roughly chopped (about 3 cups))
  • 1 tablespoon vegan butter (plus 1 teaspoon olive oil (or 1 tablespoon olive oil)*)
  • 1 medium sweet potato (cut into ¾-inch pieces (about 2 cups))
  • 2 teaspoons maple syrup (dissolved in 2 teaspoons water)
  • ¼ cup pepitas (raw or roasted )
  • 3 tablespoons hemp hearts (or chopped walnuts, pecans, or pistachios)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (or to taste)
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove
  • Salt & freshly ground black pepper (to taste)

Instructions

  1. Cook the rice according to packet directions.
  2. Cook the kale: Add a generous drizzle of olive oil to a large nonstick skillet. Cook over medium heat. Once the oil is warm, add the garlic and cook for 30 seconds. Add the kale and cook for about 3 minutes more, or until the kale is just wilted, stirring continuously. (The water on the leaves will steam the kale while cooking.) Transfer the kale to a dish. Set aside.
  3. Cook the sweet potato: Add the vegan butter and 1 teaspoon olive oil to the skillet over medium-high heat. Once the butter starts to sizzle, add the sweet potato. Cook for 5 minutes, stirring frequently. Add the dissolved maple syrup and cook for about 5 minutes more, or until just fork tender, stirring frequently.
  4. Make the dressing: Meanwhile, add the extra-virgin olive oil, balsamic vinegar, maple syrup, and Dijon to a small container with a tight-fitting lid. Grate the garlic into the container using a microplane or fine grater. Add salt and pepper to taste. Cover the container and shake until all the ingredients are well combined.
  5. Combine: To a large bowl, add the cooked rice, kale, sweet potato, dressing, pepitas, and hemp seeds. Mix gently until all the ingredients are fully incorporated. Serve warm or refrigerate for a chilled salad.

Find it online: https://www.rapidrecipes.blog/kale-sweet-potato-wild-rice-bowl/