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Wild rice and kale salad with smoky sweet potatoes

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Light lunch
Servings: 2
Author: Becca Heyes


  • 1 small sweet potato ~300g
  • 2 tbsp oil
  • 3/4 tsp smoked paprika
  • Salt
  • Black pepper
  • 100 g kale 1 large bunch - I used black kale, but curly kale will work too
  • 2 cloves garlic minced
  • 125 g cooked white / wild rice
  • 2 tbsp pine nuts


  • Peel the sweet potato, and cut it into 1cm dice. Toss in 1tbsp of oil, the smoked paprika, and a little salt and pepper. Spread out into a single layer on a baking tray, and roast for around 35 minutes at 190°C (Gas Mark 5 / 375°F), until soft in the middle and slightly crispy on the edges.
  • Meanwhile, remove the tough stems from the kale, and cut the leaves into strips. Heat the remaining 1tbsp of oil in a large frying pan, and add the kale and garlic. Cook over a medium heat for a few minutes, then add the cooked rice and pine nuts. Cook for a few more minutes so that they can absorb the garlicky flavours and become slightly toasted.
  • When the sweet potatoes are ready, add them to the rice and kale, and mix well. Serve warm.