Nutritious Rutabaga, Kale, and Quinoa Bowl
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There are seasons when my body craves warmth, nourishment, and grounding meals—especially in the quieter days of winter. This rutabaga, kale, and quinoa bowl was born out of one of those seasons. It’s the kind of meal that feels steady and kind, built from humble ingredients that do their work without fuss.
Rutabaga has a way of surprising people. Once roasted, it turns tender and slightly sweet, grounding the whole bowl. Paired with hearty kale and fluffy quinoa, this dish feels like something your body recognizes as good. It’s simple, filling, and deeply nourishing—exactly the kind of food I love to keep in rotation when the garden is resting and we’re leaning into slower rhythms. 💛
🌿 Why You’ll Love This Recipe
- Wholesome and satisfying without feeling heavy
- Naturally gluten-free and easy to adapt
- Perfect for meal prep or simple weeknight dinners
- A beautiful way to enjoy winter vegetables
- Balanced flavors: earthy, bright, and gently sweet
⏱️ Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 bowls
- Calories: ~320 per serving
🥕 Ingredients
For the Bowl
- 1 medium rutabaga, peeled and diced (about 500 g)
- 1 cup cooked quinoa (about 185 g cooked)
- 3 cups chopped kale, stems removed (about 90 g)
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Optional Toppings
- ¼ cup crumbled feta cheese (about 35 g)
- ¼ cup chopped walnuts or almonds (about 30 g)
For the Dressing
- Juice of 1 lemon (about 3 tablespoons / 45 ml)
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon olive oil
🍂 Seasonal Swaps
- Spring: Swap rutabaga for roasted carrots or baby turnips
- Summer: Use zucchini or sweet corn instead of rutabaga
- Fall: Try roasted butternut squash or sweet potatoes
- Greens: Spinach or Swiss chard work beautifully if kale isn’t available
🌱 From My Garden
Rutabaga is one of those vegetables that often gets overlooked, but it’s a quiet workhorse in the winter garden. When harvested after a frost, its flavor mellows and sweetens—making it perfect for roasting. If you’ve ever grown it yourself, you know how rewarding it feels to turn a sturdy root into something warm and nourishing on the table.
👩🍳 Step-by-Step Instructions
Prepare
- Preheat your oven to 400°F (200°C).
- Peel and dice the rutabaga into bite-sized cubes.
Cook
- Toss rutabaga with 1 tablespoon olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
Finish
- While the rutabaga roasts, massage the chopped kale with a pinch of salt and a drizzle of olive oil for 2–3 minutes, until softened.
- In a large bowl, combine quinoa, roasted rutabaga, and kale.
- Whisk together lemon juice, honey or maple syrup, and remaining olive oil. Pour over the bowl and toss gently.
- Top with feta and nuts if using. Serve warm or cold.
🍽️ Serving & Pairing Suggestions
- Serve as a main dish or alongside roasted chicken or salmon
- Add a soft-boiled or fried egg for extra protein
- Pair with crusty sourdough or a simple soup for a cozy meal
🧊 Storage & Make-Ahead
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Dressing can be made ahead and stored separately
- Enjoy cold straight from the fridge or gently reheated
✝️ Final Thoughts
Meals like this remind me that nourishment doesn’t need to be complicated. God provides through the steady, faithful work of the soil—and sometimes the most ordinary ingredients become the most sustaining. May this bowl be a small reminder to slow down, give thanks, and care for the body you’ve been given. 🤍
🤍 Community & Connection
If you make this recipe, I’d love to see it!
- Share your bowl on Instagram and tag @southernsoils → https://www.instagram.com/southernsoils/
- Subscribe to the newsletter for seasonal rhythms & recipes → https://go.southernsoilsunshine.com/yearly-calendar-freebie
- Join us in the Rooted Jesus Girls Facebook Community → https://www.facebook.com/share/g/175a6ZcXJZ/
🍳 Favorites from My Kitchen to Yours
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Glass meal-prep containers for easy lunches
Heavy-duty sheet pan for perfect roasting
Sharp vegetable peeler for root crops
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