Kale & Sweet Potato Wild Rice Bowl

5 from 19 votes

High-protein Kale & Sweet Potato Rice Bowl with Pumpkin Seeds is loaded with iron and fiber. 15-minutes to make, vegan, and budget-friendly.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Vegan

Servings: people

Calories: 488kcal

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

Cook the rice according to packet directions.
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.
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.
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.
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.

Substitutes:

Wild rice– brown, black, red, or white rice
Hemp hearts and/or pumpkin seeds –your choice of chopped nuts or seeds
Vegan butter adds a delicious flavor to the sweet potato, but feel free to substitute with olive oil. Either use 1 tablespoon vegan butter plus 1 teaspoon olive oil, or just 1 tablespoon olive oil.

Option to roast the chopped sweet potato: 400ºF for about 15 minutes, or until fork tender