Rinse one cup of wild rice blend under cold water. In a medium pot, combine the rice with 2.5 cups of chicken stock and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 30–35 minutes until rice is tender.

While the rice cooks, prepare the maple-Dijon vinaigrette by combining 3 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of rice vinegar in a small jar. Shake vigorously or whisk until blended.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of brown sugar over medium heat. Add 1 cup of cubed sweet potatoes and sauté for 8–10 minutes until golden brown and tender.

Add 2 cups of chopped kale to the skillet and cook for about 3–4 minutes until wilted and vibrant green.

Add the cooked wild rice to the skillet, pour in the prepared vinaigrette, and stir gently to combine. Cook for an additional 2–3 minutes.

Transfer the Sweet Potato Kale Rice to serving dishes and top with salted pepitas. Enjoy warm or at room temperature.