Save to Pinterest Embrace the season with this nourishing Winter Root Vegetable Bowl, a vibrant main dish that brings warmth to chilly days. Combining the earthy sweetness of roasted carrots, parsnips, and beets with the hearty texture of massaged kale, this Modern American creation is both satisfying and elegant. Each serving provides 340 calories, 21g of fat, 34g of carbohydrates, and 6g of protein, making it a balanced vegetarian and gluten-free option for any table.
Save to Pinterest This easy-to-prepare bowl is perfect for meal prepping or a cozy weeknight dinner. The process of roasting caramelizes the natural sugars in the vegetables, while the warm dressing ensures every bite of kale is infused with savory depth.
Ingredients
- Root Vegetables: 2 medium carrots (peeled and cut into 1-inch pieces), 2 parsnips (peeled and cut into 1-inch pieces), 1 small sweet potato (peeled and cubed), 1 small beet (peeled and cut into wedges), 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme
- Greens: 4 cups curly kale (stemmed and torn), 1 tablespoon olive oil, 1 pinch salt
- Warm Dressing: 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small shallot (minced), Salt and pepper to taste
- Toppings: ¼ cup toasted pumpkin seeds (pepitas), ¼ cup crumbled feta cheese
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2
- In a large bowl, toss carrots, parsnips, sweet potato, and beet with olive oil, salt, pepper, and thyme. Spread evenly on the prepared baking sheet.
- Step 3
- Roast vegetables for 30–35 minutes, stirring halfway through, until tender and caramelized.
- Step 4
- Meanwhile, massage kale with 1 tablespoon olive oil and a pinch of salt until slightly softened. Set aside.
- Step 5
- For the warm dressing, heat 3 tablespoons olive oil in a small skillet over medium heat. Add minced shallot and sauté for 2 minutes. Stir in apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until combined and season with salt and pepper. Keep warm.
- Step 6
- To assemble, divide massaged kale among four bowls. Top with roasted root vegetables. Drizzle with warm dressing.
- Step 7
- Garnish with toasted pumpkin seeds and crumbled feta. Serve immediately.
Zusatztipps für die Zubereitung
For the best results, ensure the vegetables are cut into uniform 1-inch pieces so they finish cooking at the same time. Massaging the kale is a vital step; it breaks down the fibrous structure, making the greens tender and easier to digest.
Varianten und Anpassungen
You can easily adapt this bowl to suit your preferences. Swap kale for baby spinach or chard if you prefer milder greens. To make the dish vegan, omit the feta cheese or substitute it with your favorite plant-based alternative. For extra heartiness, serve the vegetables over a base of cooked quinoa or brown rice.
Serviervorschläge
This Winter Root Vegetable Bowl pairs exceptionally well with a crisp Sauvignon Blanc, which complements the acidity of the apple cider vinegar and Dijon mustard in the dressing.
Save to Pinterest Whether enjoyed as a healthy lunch or a comforting dinner, this bowl is a celebration of simple, wholesome ingredients prepared with care. Serve it immediately for the best experience of heat and texture.
Recipe Help Center
- → What root vegetables work best in this bowl?
Carrots, parsnips, sweet potatoes, and beets roast beautifully together. They cook at similar rates and caramelize nicely. You can also add turnips or rutabaga if you enjoy their slightly sharper flavor.
- → Why massage the kale with oil?
Massaging kale with olive oil and salt breaks down the tough cell structure, making the leaves more tender and less bitter. This simple step transforms raw kale into a pleasant, chewy base that complements the roasted vegetables.
- → Can I make this ahead of time?
The roasted vegetables and dressing can be prepared up to 3 days in advance. Store them separately in airtight containers. Reheat the vegetables gently and refresh the warm dressing before assembling. Add the kale and toppings just before serving.
- → What can I use instead of feta?
For a dairy-free version, try crumbled vegan feta, toasted walnuts, or avocado slices. You could also add a dollop of coconut yogurt or simply increase the pumpkin seeds for extra protein and crunch.
- → How do I know when the vegetables are done roasting?
The vegetables should be tender when pierced with a fork and have golden-brown caramelized edges. This typically takes 30–35 minutes at 425°F. Stir halfway through cooking so they brown evenly.
- → Can I add protein to this bowl?
Absolutely. Roasted chickpeas, cooked quinoa, brown rice, or lentils would work well. You could also top with a poached egg or serve alongside grilled chicken or tofu for a more substantial meal.