This recipe is: gluten free, plant based, vegan
This recipe packs an anti viral punch with vitamins A and C, and Zinc. Brussels sprouts and long grain wild rice are also great sources of plant based protein. The sweet potatoes add extra B vitamins and beta carotene, making this meal a nourishing part of a healthy diet.
2 medium sweet potatoes
8 – 10 small to medium Brussels sprouts
1 medium onion
1 cup spinach (or any other dark leafy green – kale, collard greens, Swiss chard, beet greens, etc)
3 cups long grain wild rice (or any rice)
1 can coconut milk.
1 cup chopped walnuts
Seasonings: salt, pepper, oregano, and basil
Chop sweet potato, Brussels sprouts, and onions into bite sized pieces. Add to large mixing bowl with spinach and chopped walnuts. Skim coconut milk fat off water and add to mixing bowl along with spices. Mix thoroughly, until coconut milk is evenly mixed with vegetables. Add three cups rice and continue mixing until well blended.
Lightly grease an 11 x 14 inch casserole dish. Spread casserole evenly in casserole dish and bake at 350F for 40 – 45 minutes.
This casserole is delicious on its own as a main course. Leftovers can be used in burritos and quesadillas, or as stuffing for baked acorn or butternut squashes.