Caramelized Sweet Potato & Kale Fried Rice

Adapted from this recipe
Serve 4 as a side dish
  • 3/4 cups wild rice blend vegetable broth to cook it in
  • 1 Tablespoons coconut oil
  • 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
  • 2 teaspoons coconut palm sugar or honey
  • 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
  1. Prepare rice according to package instructions using vegetable broth in place of water. Set aside.
  2. Mix ingredients for Maple-Dijon Vinaigrette and set aside.
  3. Fill a pot with water and 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.
  4. In a large skillet melt coconut oil over medium-high heat. Add coconut palm sugar or honey and sweet potatoes, season with salt, and saute until tender and caramelized, 8-10 minutes.
  5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the skillet (or large bowl) and toss to combine. Serve topped with pepitas.