# What You’ll Need:
→ 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 crumbled feta cheese
→ Roasting Seasonings
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 Make It:
01 - Preheat oven to 425°F. 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. Spread evenly on one baking sheet.
03 - Toss drained chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.
04 - Place both baking sheets in preheated oven and roast for 25 to 30 minutes, tossing halfway through, until vegetables are golden and chickpeas are crispy. Set aside to cool slightly.
05 - While roasting, combine wild rice and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender. Drain any excess liquid if needed.
06 - Place chopped kale in a large bowl, add a pinch of salt, and massage vigorously with hands for 1 to 2 minutes until leaves become tender and darkened.
07 - Whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper in a small bowl until emulsified.
08 - Divide softened kale, cooked wild rice, roasted sweet potatoes, Brussels sprouts, crispy chickpeas, diced apple, and sliced celery equally among four serving bowls.
09 - Drizzle each bowl with prepared vinaigrette, then garnish with sliced almonds and crumbled feta cheese. Serve immediately or refrigerate for a chilled variation.
