# 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 lb 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 oz) 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
→ Vinaigrette
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°F and 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 first baking sheet.
03 - Toss chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on second baking sheet.
04 - Roast both sheets for 25 to 30 minutes, tossing halfway through, until golden and crispy. Cool slightly before assembly.
05 - Combine wild rice and water in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender. Drain excess liquid if needed.
06 - Place chopped kale in a large bowl and massage with a pinch of salt for 1 to 2 minutes until softened and wilted.
07 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until well combined.
08 - Divide massaged kale, cooked wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, diced apple, and sliced celery equally among four serving bowls.
09 - Drizzle each bowl with prepared vinaigrette, then top with sliced almonds and crumbled feta cheese. Serve immediately or refrigerate for chilled presentation.
