I was wanting something sweet, satisfying, a little earthy, and kinda pretty (if it was easy).
I had some beets that needed to be eaten, a sweet potato in the pantry, and more greens than I could handle. But it was a crisp day and I didn’t want anything cold, so instead of making a crunchy, chilly salad, I roasted everything up and made a super delicious, warm, fall roast salad bowl.
These are what Instagram dreams are made of.
Not only is this a gorgeous bowl, it has so many deliciously sweet yet earthy flavors. I’m notorious for having a sweet tooth, but when I incorporate healthy sweet veggies into my meals, I seem to satisfy that pesky craving, not feeling the urge to grab some dark chocolate. If you’ve ever wondered if you are overdoing it on sugar, try upping the amount of sweet veggies you have in your meals and you might find that your candy cravings soften.
It has fiber galore from all 4 of the main characters- kale, sweet potato, beets, and wild rice. The sweet potato shares a nice load of Vitamin A turned beta carotene, known to support vision, clear skin, and immunity. The beets are great for blood circulation and heart health. Wild rice serves up a plethora of B vitamins and kale, well, what doesn’t kale have? It has nearly all of the vitamins and minerals you could want, is high in antioxidants, detoxifying, a good ratio of omega 3 and 6 fatty acids, and is great for heart health. There is more, but we know kale is good for us. I sprinkled this bowl w/ some walnuts cause, why not add even more healthy components, and topped it with a basic honey mustard vinaigrette that I’m sure you could make with things you already have in your pantry. If I’m being honest, this dressing was optional because the flavors of the salad ingredients are pretty great on their own. If you do omit the dressing, be more liberal with the salt and pepper.
It is delish. Also, it is the perfect dish to meal prep so be sure to checkout my meal prep tip below. Enjoy!
*I would make sure to cut the beet chunks about half the size of the sweet potato chunks so that they finish cooking at a relatively similar time.
Naturally vegetarian and gluten free.
Make it vegan by omitting the goat cheese and using maple syrup instead of honey in the dressing.
Meal Prep Tip: Make the rice and bake the sweet potatoes and beets. Have the dressing made and keep in a sealed jar in the fridge. Prep the kale by having it washed, stemmed, and torn. When you are ready for your meal, follow step 4 for the kale. Warm everything else up in a pan on the stove and combine when the kale is ready. OR, if you want more of a traditional type salad, skip roasting the kale, chop it really fine, and toss it raw with all of the other ingredients!