Description
A vibrant and hearty roasted veggie and kale bowl packed with color, crunch, and comfort. It’s loaded with beets, butternut squash, and chickpeas, perfect for a cozy, nutrient-rich meal.
Ingredients
2 large red potatoes, roughly chopped
2 cups chopped butternut squash
3 medium beets, peeled and roughly chopped
1 ½ cups chickpeas (or 1 can, no added salt)
¼ teaspoon cinnamon
1 lb kale, chopped, big stems removed
1 ½ tablespoons olive oil, divided
Salt to taste
Dressing Ingredients:
2 ½ tablespoons apple cider
2 ½ tablespoons apple cider vinegar
2 ½ tablespoons olive oil
1 tablespoon pure maple syrup
Instructions
1. Preheat oven to 350°F. Toss potatoes, squash, and beets with 2 teaspoons olive oil on a parchment-lined baking sheet. Sprinkle with salt and roast for about 1 hour, until soft and golden.
2. On a smaller baking sheet, toss chickpeas with ½ teaspoon olive oil and cinnamon. Roast for 20 minutes until crisp.
3. Spread kale on another sheet, drizzle with 2 teaspoons olive oil, and massage gently. Bake for 15 minutes after removing the chickpeas, until edges are lightly crisp.
4. Allow all components to cool slightly before assembling.
5. Whisk apple cider, apple cider vinegar, olive oil, and maple syrup to make the dressing.
6. Toss kale with roasted veggies and chickpeas. Add half the dressing and mix gently. Serve with the rest of the dressing on the side.
Notes
Roast everything in batches if your oven is small to ensure even cooking.
Swap maple syrup for honey if you prefer a milder sweetness.
Add quinoa or brown rice to make it heartier.
Bella’s Tip: If the kale burns, don’t panic—crispy bits add texture, and you can always laugh it off!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg