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A hearty wild rice bowl with vibrant sweet potatoes and fresh kale.

Hearty Wild Rice Bowl with Lemon-Tahini Dressing

This hearty wild rice bowl is packed with nutritious ingredients like roasted sweet potatoes, sautéed kale, and a delicious lemon-tahini dressing for a satisfying and healthy meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice rinsed thoroughly
  • 3 cups vegetable broth (or water)
  • 2 sweet potatoes medium, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil divided
  • 1 kale bunch (about 5-6 cups chopped), tough stems removed and chopped
  • 2 garlic cloves, minced
Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon water (or more, to reach desired consistency)
  • Salt and black pepper to taste

Equipment

  • medium saucepan
  • baking sheet
  • large skillet
  • small bowl
  • whisk

Method
 

Cooking Steps
  1. Combine rinsed wild rice and vegetable broth in a saucepan, bring to a boil, then simmer covered for 40-50 minutes until tender.
  2. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet and roast for 20-25 minutes, flipping halfway.
  3. Heat remaining olive oil in a skillet, sauté minced garlic for 30 seconds, then add chopped kale and cook until wilted (5-7 minutes).
  4. Whisk tahini, lemon juice, maple syrup, and water in a bowl, adding more water as needed to reach desired consistency; season with salt and pepper.
  5. Divide cooked wild rice among bowls, top with roasted sweet potatoes and sautéed kale, then drizzle generously with lemon-tahini dressing and serve warm.

Notes

You can adjust the amount of water in the dressing to achieve your preferred consistency. Feel free to add other vegetables like roasted Brussels sprouts or chickpeas for extra protein and fiber.