Is Caramelized Sweet Potato and Kale Fried Wild Rice vegan-friendly?

The base recipe for Caramelized Sweet Potato and Kale Fried Wild Rice is vegetarian, and with just two swaps—vegan butter in place of regular butter and agave instead of honey—it’s fully vegan. The dish contains no dairy or meat by default, and its nutrient profile fits beautifully into a plant-based meal plan. It’s filling, flavorful, and totally customizable for vegan lifestyles.

How do I get the sweet potatoes to caramelize perfectly in Caramelized Sweet Potato and Kale Fried Wild Rice?

The secret to perfectly caramelized sweet potatoes in Caramelized Sweet Potato and Kale Fried Wild Rice is slow sautéing in a mix of butter and brown sugar. Use medium-high heat and avoid crowding the pan. Let the sweet potatoes cook undisturbed for a few minutes before flipping—they’ll develop a gorgeous golden crust that adds richness and contrast to the kale and rice.

What protein can I add to Caramelized Sweet Potato and Kale Fried Wild Rice?

To turn Caramelized Sweet Potato and Kale Fried Wild Rice into a protein-packed meal, try adding seared tofu, grilled chicken, shrimp, or chickpeas. Crispy tempeh or black beans also work beautifully. These additions complement the flavors while keeping the integrity of the caramelized sweet potato and kale intact. The wild rice already brings a protein base, so you’re just enhancing it.

Caramelized Sweet Potato and Kale Fried Wild Rice

Description

Wild rice blend stir‑fried with caramelized sweet potatoes and tender kale, all tossed in a maple‑Dijon vinaigrette and topped with roasted salted pepitas—a flavorful, nutritious one‑pan side.

Ingredients

Units Scale

3/4 cup wild rice blend
1 1/2 cups chicken stock or broth
1 Tbsp butter (or vegan butter)
1 1/2 cups (about 1 medium) sweet potato, peeled and diced into 1/2″ cubes (~1 cup)
2 tsp brown sugar
4 cups packed chopped curly kale (~1/2 bunch)
1/4 cup roasted salted pepitas
Maple‑Dijon Vinaigrette: 2 Tbsp extra virgin olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp pure maple syrup, 1 tsp Dijon mustard, 2 cloves garlic (minced), salt and pepper to taste

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Instructions

Cook wild rice blend in chicken stock per package directions; set aside. :contentReference[oaicite:1]{index=1}
Blanch chopped kale in boiling salted water for 4–5 minutes until tender; drain, squeeze out moisture and crumble. :contentReference[oaicite:2]{index=2}
In a skillet over medium‑high heat, melt butter with brown sugar; add sweet potato cubes, season with salt, and sauté 8–10 minutes until tender and caramelized. :contentReference[oaicite:3]{index=3}
Meanwhile, whisk vinaigrette ingredients in a jar or bowl; set aside. :contentReference[oaicite:4]{index=4}
Add cooked rice and kale to the skillet, drizzle vinaigrette over, and toss until heated through and coated. :contentReference[oaicite:5]{index=5}
Spoon onto plates and sprinkle with roasted salted pepitas before serving. :contentReference[oaicite:6]{index=6}

Notes

Rice can be cooked up to 3 days ahead. :contentReference[oaicite:7]{index=7}
Stripping kale stems makes prep easier—grip leaf at stem base and pull. :contentReference[oaicite:8]{index=8}
For more caramelization, use cast‑iron skillet or increase heat slightly. :contentReference[oaicite:9]{index=9}
Substitute greens (spinach, Swiss chard), grains (quinoa), or add protein like chicken or tofu. :contentReference[oaicite:10]{index=10}
Store leftovers refrigerated up to 3–4 days; gently reheat with a splash of stock to revive moisture. :contentReference[oaicite:11]{index=11}

Nutrition

Serving Size: 1 cup
Calories: ≈285 kcal
Sugar: ≈8 g
Sodium: ≈87 mg
Fat: ≈13 g
Saturated Fat: ≈3 g
Unsaturated Fat: ≥7 g
Trans Fat: 0.1 g
Carbohydrates: ≈36 g
Fiber: ≈5 g
Protein: ≈8 g
Cholesterol: 8 mg