Ingredients
2sweet potatoesmedium, peeled and diced
2cupsbroccoli floretsabout 1 small head of broccoli, roughly-chopped
2tbspolive oil
salt and pepper
4cupskale leaveschopped
2cupsbrown riceor farro, cooked
⅔cupdried cranberriesor cherries
⅔cuptoasted pecanschopped
½cupcrumbled fetaor goat cheese, optional
3tbspolive oil
2tbspred wine vinegaror apple cider vinegar
pinchsalt and black pepperto taste
pinchgarlic powderto taste
Preparation
Heat oven to 425 degrees F.
In a large mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, and toss until combined.
Spread the sweet potatoes out in an even layer on a large baking sheet.
Bake for 15 minutes, then remove from the oven and toss the sweet potatoes for even cooking.
Add the broccoli to the same large mixing bowl, along with the remaining 1 tablespoon olive oil, and toss to combine.
Once the sweet potatoes have been tossed, gently push them to one side of the baking sheet, and spread the broccoli out on the second half in an even layer.
Bake for an additional 15 minutes, or until the sweet potatoes are soft and cooked through, and the broccoli is roasted.
Remove from the oven, and transfer the sweet potatoes and broccoli to a large mixing bowl.
Whisk the olive oil, red wine vinegar, salt and black pepper, and garlic powder together until combined.
Add the vinaigrette, kale, brown rice, cranberries, and pecans, into the sweet potatoes and broccoli mix, then toss to combine.
Serve warm, and enjoy!
