Sweet Potato & Bean Nourish Bowl

Preheat oven to 400°F . Peel and dice sweet potatoes, toss with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

Cook mixed wild rice according to package instructions.

Drain and rinse white beans.

Divide cooked rice, roasted sweet potatoes, kale, sliced tomatoes, and beans evenly into 3 meal prep containers.

Sprinkle each bowl with toasted slivered almonds or sunflower seeds.

Serve with a drizzle of green herb dressing when ready to eat. Store in fridge for up to 4 days.