Can I use regular rice instead of wild rice?

Yes, you can use regular rice, but the texture and flavor will differ from wild rice. Wild rice offers a nuttier flavor and chewy texture, which adds depth to the dish. If you choose white or brown rice, just adjust the cooking times as per the package instructions.

Is this recipe gluten-free?

Yes, this Kale u0026amp; Sweet Potato Wild Rice Bowl is gluten-free! All the ingredients used are naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Always double-check any packaged ingredients you intend to use.

How can I add more protein to this bowl?

To increase the protein content, consider adding chickpeas or roasted chicken. Tofu or tempeh are excellent plant-based alternatives too. You can also sprinkle your bowl with nuts or seeds, which will not only enhance protein but also improve the crunch and overall flavor.

Can I make this bowl ahead of time?

Absolutely! You can prep and assemble the ingredients, storing the components separately in the fridge. When ready to eat, reheat everything and add fresh lemon juice just before serving to brighten the flavors.

What other vegetables can I add?

Feel free to customize the vegetables based on what you like or have on hand. Roasted brussels sprouts, steamed broccoli, or sautéed bell peppers could be wonderful additions. Incorporating seasonal veggies can boost the nutrition and flavor of your bowl.

Kale & Sweet Potato Wild Rice Bowl - Quick, Nutritious & Delicious!

Ingredients

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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 of 1 lemon
1 cup Chickpeas (optional)

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Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss your diced sweet potatoes in 2 tablespoons of olive oil, adding salt and pepper to taste. Spread them out on the baking sheet. Roast for 25 to 30 minutes until they are golden and tender, flipping halfway through for even cooking.
While the sweet potatoes roast, combine the wild rice with 3 cups of water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat, and cover. Cook for about 45 minutes until the rice is tender and has absorbed most of the liquid.
In a skillet over medium heat, add the remaining tablespoon of olive oil. Sauté minced garlic until fragrant, about 1-2 minutes. Add chopped kale and cook until it wilts, about 5-7 minutes. Remove from heat and combine the roasted sweet potatoes, cooked wild rice, and sautéed kale in a large bowl. Drizzle with fresh lemon juice, toss gently to combine, adjusting seasoning to taste.

Notes

Top with seeds or nuts for crunch. Customize flavors and toppings as desired.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main course
Method: Baking
Cuisine: Vegetarian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 350mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg