A Riot of Color and Flavor
This fun mix of roasted beets, sweet potatoes, and kale offers a vegan-friendly main course that’s loaded with flavor.
Red beets, orange sweet potatoes and yellow beets pop out of a bed of green kale — for a dish that’s as beautiful, as it is nutritious. A small helping of quinoa and a sprinkling of pumpkin seeds add protein, while the sautéed onions bring a bit of familiar depth to this filling dish.
- 2 medium sweet potatoes, cubed
- ¼ cup + 3 TBS olive oil
- Salt and pepper to taste
- 1 red onion, chopped
- 1 medium yellow beet, peeled and cubed
- 1 medium red beet, peeled and cubed
- 1 cup quinoa, cooked as directed
- ¼ cup apple cider vinegar
- 2 cups kale, chopped
- ¼ cup pumpkin seeds
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Toss cubed sweet potatoes with 2 TBS olive oil and salt and pepper to taste. Bake for 30 minutes, tossing halfway through, until tender. Remove from oven and set aside.
Heat 1 TBS olive oil in a medium skillet. Add onion and season with salt and pepper. Sauté until tender. Remove from heat and set aside.
Place yellow beet in a small saucepan. Cover with water. Simmer for 15 – 20 minutes, until it is fork tender. Using a slotted spoon, remove from pan. Allow to cool and then cut beet into bite-size pieces.
Place red beet in the same small saucepan. Add additional water if needed to cover. Simmer for 15 – 20 minutes, until it is fork tender. Remove from pan. Allow to cool and then cut beet into bite-size pieces.
In a small glass, combine ¼ cup olive oil, ¼ cider vinegar and salt and pepper to taste. Whisk until fully combined. Toss kale with vinegar mixture until leaves are fully coated.
Evenly divide kale between four bowls. Evenly divide sweet potatoes, beets, onions, and quinoa. Top with pumpkin seeds and serve immediately.