Description
A healthy and flavorful roasted sweet potato and kale salad, enriched with wild rice and chickpeas.
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 garlic cloves, minced
- to taste Salt and pepper
- Juice of 1 lemon
- 1 cup chickpeas (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet.
- Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until golden.
- In a medium saucepan, combine wild rice with 3 cups water or broth. Bring to a boil, reduce heat, cover, and cook for about 45 minutes until tender.
- In a skillet over medium heat, add remaining olive oil and sauté garlic until fragrant. Add kale and cook until wilted (5-7 minutes).
- Combine roasted sweet potatoes, cooked wild rice, sautéed kale in a large bowl. Drizzle with lemon juice and toss gently.
Notes
- This recipe can be served warm or cold.
- Chickpeas are optional but add protein and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg