Wild Rice and Kale Salad with Smoky Sweet Potatoes
Allergens: 🥜 Nuts
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 2
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- 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
Instructions
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.