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Wild Rice Sweet Potato Dish

Autumn is around the corner! I can feel the wind changing and it makes me so happy. I enjoy all seasons but there is something special about the change in seasons that makes me feel so connected to nature and grateful.

All my food cravings are headed in that way too! This recipe is so easy and tastes amazing. It would be great to bring as a side dish or to have for lunch.

I hope you enjoy this dish as much as I did :)


  • 3-4 Washed sweet potatoes

  • 2 tablespoons avocado oil

  • 2 Cups of organic wild rice

  • Bunch of dino kale washed and **de stemmed

  • 1/2 cup of pumpkin seeds

  • 1/4 cup of dried cranberries

  • Pinch of salt and pepper

  • 1/4 tsp garlic powder


  • 1/4 cup of olive oil

  • 2 tablespoons of dijon mustard

  • 1 tsp of maple syrup

  • Pinch of salt and pepper

  • Dash of water if too thick


  • Prepare rice according to package instructions using water. Set aside. I made mine in the instant pot. (Can be made ahead of time.)

  • Preheat oven to 375 degrees F

  • Wash and cut the sweet potatoes in cubes

  • Spread them on a baking sheet and add the avocado oil, salt, pepper, and garlic powder

  • Place in the oven and bake 20 or so minutes until you can stick a fork through them and they are a bit crispy

  • Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.

  • Finely chop the dino kale and set aside

  • When the rice is done add it to a big bowl and toss in the sliced kale, pumpkin seeds, baked sweet potatoes, cranberries, and toss in the vinaigrette

  • Enjoy!!!

**To easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)


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