When you love salads, but it’s winter and you don’t really want something cold- this is my favorite option!
I love me a warm salad that grounding, but still nourishing with deep , rich greens.
This one is also great if you’re anything like me who makes large quantities of roasted veggies at a time so that I can pick at them throughout the week in different ways- then it’s super fast and convenient.
If you have to roast them at the time, it’s not a huge worry either. But the bake time for some of the more dense root veggies can be up to 45 minutes, so just be prepared for that.
You can always make MORE than you’ll need for one serving so you can have for a few days after (I like eating the same thing every day, so that doesn’t bother me personally).
I know your bellies and hearts will enjoy this mixture.
Feel free to get creative with your own additives and substitutions!
Ingredients:
- 1 head kale
- 2 beets
- 1/4 lb brussel sprouts
- 1 sweet potato (can sub with pumpkin)
- Micro greens (I used broccoli greens)
- Organic tahini (blended sesame seeds)
- Ground garlic
- Ground onion
- Ground paprika
- Ground red chili
- Fresh rosemary
- Sea salt
- Black pepper
- Add ons:
- Green olives
- Seeds, nuts, or fried chickpeas (something for crunch)
- Avocado or Green Goodness
- Hummus
- Olive oil
- Chili flakes
- Extra rosemary or herbs of choice
Instructions:
Preheat oven to 350 F
- Alright, this is assuming nothing is already roasted and ready to go. Wash and chop veggies as you like them. I prefer small cubes sweet potato, larger chunks for beets, and 1/4 pieces for brussels (so they’re crispy!), but you do you!
- Once everything is washed, dried, and chopped then start with the densest veggies that will take the longest- brussels, beets, and sweet potato. To reduce bowl use, you can use one mixing bowl at a time to oil & spice, or you can use 3 bowls. Your call.
- In a large bowl, add each veggie on its own. For brussels I use ground garlic, onion, paprika, sea salt, and black pepper.
- For beets I use garlic, onion, and red chili (I like the sweet to be spicy). I save the tops of the beets to bake with the kale, but that’s up to you.
- For sweet potato I use generous fresh rosemary, garlic, seat salt, black pepper.
- Each veggie type will go on a separate baking tray. This is because they might slightly vary in baking time. If you’re short on trays, then you can combine the brussels and sweet potato. Beets tend to take the longest, so I’d make sure to separate those at least.
- Once oven is preheated, then add each tray in for 15 – 20 mins (every oven varies slightly with strength). Once the timer goes off, use a spatula to flip and stir the veggies to make sure they’re evenly roasted. Add another 15 minutes once you flip and stir.
- While the heavier veggies are roasting, then you’ll prepare the kale and beet tops (if you saved them). I like to think of this base as a half baked kale chip.
- The kale should already be washed, dried and chopped. It’s important that it’s dry, unless you like the soggier texture.
- In a large mixing bowl add chopped kale with a 2 tablespoons of tahini. Massage kale with tahini until it’s even and not clumpy. Spice with ground garlic, onion, paprika and sea salt.
- Add kale to a baking tray and roast for 10 minutes. After 10 minutes, give it a stir, and roast for another 5 minutes (you can do this during the second round of roasting with the root veggies if the timing lines up).
- The kale will be baked, but still soft. A few edges might brown and get crispy, but you’re avoiding full blown kale chips.
- Once everything is baked and roasted to perfection, then you’ll plate it! The half baked kale chips are the base, topped with roasted veggies. If you want to add any of the add ons listed above, then go crazy! Otherwise, for more dressing, you can top with added tahini or a drizzle of olive oil.
ENJOY!