Sweet Potato Kale Fried Rice
- Number of Servings: 2
Ingredients
3/4 cups wild rice blend + vegetable broth to cook it in1 Tablespoon butter1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)2 teaspoons brown sugar4 cups packed chopped curly kale (about 1/2 bunch)1/4 cup roasted and salted pepitasFor the Maple-Dijon Vinaigrette:2 Tablespoons extra virgin olive oil2 Tablespoons balsamic vinegar1 Tablespoon maple syrup1 teaspoon Dijon mustard2 cloves garlic, microplaned or finely mincedsalt and pepperServes 4 as a side or 2 as a meal (nutrition is for meal portion)
Directions:
Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Serving Size: Serves 4 as a side or 2 as a meal
Number of Servings: 2
Recipe submitted by SparkPeople user NTAYLOR578.
Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Serving Size: Serves 4 as a side or 2 as a meal
Number of Servings: 2
Recipe submitted by SparkPeople user NTAYLOR578.
Nutritional Info Amount Per Serving
- Calories: 557.9
- Total Fat: 28.8 g
- Cholesterol: 15.5 mg
- Sodium: 195.5 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 10.4 g
- Protein: 14.8 g
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