Brown rice, sweet potato and chick pea salad with roasted pecans and kale

3-4 servings

200 ml brown rice (about 150 g)
2 sweet potatoes (about 500 g)
Olive oil, salt and black pepper

50 g pecans

3 tbsp dijon mustard (I used honey dijon)
1 1/2 tbsp balsamic vinegar
3 tbsp olive oil
Salt and black pepper, to taste

400 g chick peas, cooked or tinned and drained
50 g kale (or a few leaves..), rinsed and chopped in smaller pieces

Cook rice according to instructions. Set aside.
Heat oven to 200°C (392F). Peel and cut sweet potatoes in smaller pieces. Put them in a pan together with some olive oil, salt and pepper. Toss to make sure potatoes are covered with oil. Roast for about 25 minutes or until pieces are tender and slightly browned.
Toast pecans in a skillet until fragrant.
Mix mustard, balsamico, olive, salt and pepper in a small bowl.
Mix rice, sweet potatoes, pecans, vinaigrette, chick peas and kale in a large bowl.