Winter Root Vegetable Bowl (Printable)

Roasted seasonal roots with greens and a warm tangy dressing for cozy meals.

# Ingredient List:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 small sweet potato, peeled and cubed
04 - 1 small beet, peeled and cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon dried thyme

→ Greens

09 - 4 cups curly kale, stemmed and torn
10 - 1 tablespoon olive oil
11 - 1 pinch salt

→ Warm Dressing

12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey or maple syrup
16 - 1 small shallot, minced
17 - Salt and pepper to taste

→ Toppings

18 - 1/4 cup toasted pumpkin seeds
19 - 1/4 cup crumbled feta cheese

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - 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.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - Massage kale with 1 tablespoon olive oil and a pinch of salt until slightly softened. Set aside.
05 - 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.
06 - Divide massaged kale among four bowls. Top with roasted root vegetables. Drizzle with warm dressing.
07 - Garnish with toasted pumpkin seeds and crumbled feta. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, but tastes like you've been tending a stove all afternoon.
  • The warm dressing transforms simple roasted vegetables into something that actually feels like a celebration.
  • One bowl is genuinely filling—no sides needed, no apologies.
  • Everything here is naturally gluten-free and vegetarian, so it works for almost any table.
02 -
  • Don't skip the halfway stir while roasting—it's the difference between caramelized vegetables and steamed ones, and that difference is everything.
  • The dressing must be warm; a cold dressing on hot vegetables is sad, but a warm one wilts the kale gently and brings the whole bowl into harmony.
03 -
  • Toast your pumpkin seeds in a dry skillet for a minute or two before serving—it takes them from nice to genuinely crunchy and transforms the whole texture of the bowl.
  • Make the warm dressing just before you assemble the bowls; a dressing that sits gets cold and loses its magic.
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