# Ingredient List:
→ Grains
01 - 1 cup wild rice, uncooked
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 2 medium sweet potatoes, peeled and diced
04 - 1 pound Brussels sprouts, trimmed and halved
05 - 1 bunch kale, stems removed and leaves chopped
06 - 2 stalks celery, thinly sliced
07 - 1 medium apple, cored and diced
→ Legumes
08 - 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
→ Nuts and Cheese
09 - 1/3 cup sliced almonds
10 - 1/2 cup feta cheese, crumbled
→ Roasting
11 - 3 tablespoons olive oil, divided
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon garlic powder
14 - Salt and black pepper, to taste
→ Dressing
15 - 2 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - Toss diced sweet potatoes and halved Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper on the first baking sheet. On the second sheet, toss chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Roast both baking sheets for 25 to 30 minutes, tossing halfway through, until golden and crisp. Allow to cool slightly.
04 - While roasting, combine wild rice and water (or vegetable broth) in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if needed.
05 - In a large bowl, massage chopped kale with a pinch of salt until softened, approximately 1 to 2 minutes.
06 - Whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper in a small bowl.
07 - Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery evenly among four bowls.
08 - Drizzle each bowl with prepared dressing. Top with sliced almonds and crumbled feta. Serve immediately or refrigerate for a chilled bowl.
