Caramelized Sweet Potato and Kale Fried Wild Rice

I recently replaced all the rogue rice bags in my pantry with pop lid organizers and if you would’ve told me I had the power to solve half the world’s problems afterwards, I would have believed you.

Ah, the power of feeling organized!

Anyhow, I scooped my favorite wild-blend rice out of its shiny new bin to make Caramelized Sweet Potato and Kale Fried Wild Rice.

Fried rice meets sizzling salad meets HELLO-delicious in this wholesome, 1-skillet stir fried side dish that’s full of tongue-tingling flavor!

Healthy Side Dish or Light Main

A hearty, wild-brown rice blend is cooked in chicken broth, stir fried with caramelized sweet potatoes and cooked kale, then drizzled with a zippy Maple-Dijon Vinaigrette. Crunchy, roasted salted pepitas are sprinkled on top.

Your eyes will see stir fry but your tongue will taste warm rice salad with pops of dijon, maple, and sweet potato. SO delicious, with the perfect balance of savory, tangy, and sweet.

You’ll find every excuse in the book to make this flavor-packed dish from Labor Day to Easter!

Enjoy all on it’s own or serve as a side dish with:

• Baked Chicken Thighs
• Air Fried Chicken
• Roast Chicken
• Slow Cooker Pulled Pork
• Baked Chicken Breast
• Maple-Dijon Pork Tenderloin

How to Make this Recipe

Step 1: Cook the wild-blend rice.

Start by cooking a wild rice blend according to package directions, using chicken stock or broth instead of water. I like Lundberg Wild-Blend Rice, which is a blend of brown rice, wild rice, red rice, etc.

Step 2: Cook the kale.

Meanwhile, remove 1/2 bunch curly kale from its stems then chop it into bite-sized pieces. This dish is a great intro to kale for newbies as it becomes very tender in the end.

Fill a wok or large skillet with high sides with water then bring it to a boil. Add the kale plus a heavy dash of salt then boil until the kale is tender, 4-5 minutes.

Drain the kale then, when it’s cool enough to handle, squeeze the excess moisture out with your hands. Crumble the kale into a bowl then set it aside.

Step 3: Cook the sweet potato.

While the kale is cooking, chop a medium-sized sweet potato into 1/2″ cubes.

First peel the potato then cut it in half. Next, slice each half into 1/2″ planks.

Lay the planks on their side, cut into 1/2″ slices, then chop.

Melt butter, brown sugar, and a pinch of salt in the skillet over medium-high heat then add the sweet potato and stir fry until the cubes are tender and caramelized, 8-10 minutes.

Step 4: Make the Maple-Dijon Vinaigrette.

While the sweet potatoes are caramelizing, mix up the dressing. To a small mixing bowl or mason jar with a lid, add:

• Extra virgin olive oil
• Balsamic vinegar
• Maple syrup
• Dijon mustard
• Pressed or minced garlic cloves
• Salt and pepper

Whisk or shake the jar to combine.

Step 5: Combine.

To the caramelized sweet potatoes in the wok, add the cooked rice and kale then drizzle the vinaigrette over the top. Toss until everything is hot and sizzling.

Scoop onto plates then sprinkle with roasted and salted pepitas (pumpkin seeds). They add a wonderful crunch, and loads of health benefits too!

Caramelized Sweet Potato and Kale Fried Wild Rice is unexpected, filling, and truly delicious. Perk up dinner tonight with this nutritious and delicious side dish!

More Healthy Side Dish Ideas

• Air Fryer Green Beans
• Healthy Mashed Potatoes
• Roasted Spaghetti Squash Rings
• Air Fryer Asparagus
• Seasoned Broiled Potatoes
• Sweet Chili Roasted Brussels Sprouts
• Wild Rice Stuffing

Like this recipe? Share it with friends!