Beet, Squash and Kale Bowl

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Beet, Squash and Kale Bowl

Sweet roasted beets, tender squash, and zesty kale on a bed of brown rice, all drizzled with maple mustard dressing. 
My Notes:
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Meal Type: Lunch, Salads
Special: Gluten-Free, Nut-Free, Seasonal (Hot Weather), Soy-Free
Tool: Oven
Ingredient: Beets, Kale, Squash
Servings: 4
Calories: 402kcal
Ingredients
For the beets:
  • 4 medium(s) beets , peeled and chopped (about 2 1/2 Cups)
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
For the squash:
  • 1 acorn squash , peeled and cubed
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
For the kale:
  • 1 bunch of kale , de-stemmed and shredded
  • 1/2 lemons , juiced
For the bowls:
Instructions
  • Preheat your oven to 425F (220C).
  • Add the beets ingredients to a bowl and toss to combine, then spread on a baking sheet. Add the squash ingredients to another bowl and toss to combine, and spread on a second baking sheet. (You want to keep the veggies separate or the beets will bleed onto the squash). Roast for 30 to 35 minutes until they are golden and fork tender, stopping halfway through to give them a stir.
  • For the kale, add it to a bowl with them lemon, and then use your hands to massage the kale. This helps it break down and get tender. Set it aside for up to 2 hours. The longer it sits the more tender it will get.
  • To assemble the bowls, add some of each veggie and some rice to a bowl. Drizzle with the maple mustard dressing to taste, and sprinkle some almond slices on top. Bon Appetegan!
Nutrition
Calories: 402kcal
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