Sweet Potato Kale Fried Rice

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Sweet Potato Kale Fried Rice calories by ingredient
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Introduction

Recipe adapted from http://iowagirleats.com/2014/10/15/caramel
ized-sweet-potato-kale-fried-wild-rice/
Recipe adapted from http://iowagirleats.com/2014/10/15/caramel
ized-sweet-potato-kale-fried-wild-rice/

Number of Servings: 2

Ingredients

    3/4 cups wild rice blend + vegetable broth to cook it in
    1 Tablespoon butter
    1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
    2 teaspoons brown sugar
    4 cups packed chopped curly kale (about 1/2 bunch)
    1/4 cup roasted and salted pepitas

    For the Maple-Dijon Vinaigrette:
    2 Tablespoons extra virgin olive oil
    2 Tablespoons balsamic vinegar
    1 Tablespoon maple syrup
    1 teaspoon Dijon mustard
    2 cloves garlic, microplaned or finely minced
    salt and pepper

    Serves 4 as a side or 2 as a meal (nutrition is for meal portion)

Directions

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.

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