This Wild rice, Cinnamon Roasted Sweet Potato and Kale Salad is a gorgeous dish to make on a Sunday and enjoy all week long.
I first made this dish for a family dinner and it went down such a treat. I love making a few dishes and popping on the table so everyone can help themselves. If you’re not vegetarian or vegan you always make this the side dish to some chicken or fish.
Ready in 70 minutes
Preheat the oven to 200 C.
Mix the avocado oil with the cinnamon, a big pinch of salt and pepper in a large bowl. Chop the sweet potato up into small chunks and rub in the spiced oil. Place on a baking tray and roast in the oven for 35-40 minutes until golden and cooked through.
Place the rice in a sieve and give it a rinse. Place the rinsed rice in a large pot and add the water, stock and rice. Bring to a boil then reduce to a simmer. Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender. When the rice is done, pour it into a strainer to drain off any remaining liquid.
Mix the olive oil, lemon juice, crushed clove of garlic and a pinch of salt. Finely chop the kale into thin slithers and massage in the dressing.
Mix the wild rice with the kale for a few minutes before serving to cook through, then stir in the sweet potato and serve warm with the toasted pumpkin seeds.