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Nutritious Rutabaga, Kale, and Quinoa Bowl

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 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
  • 1/2 teaspoon black pepper
  • 1/4 cup crumbled feta cheese about 35 g
  • 1/4 cup chopped walnuts or almonds about 30 g
  • Juice of 1 lemon about 3 tablespoons / 45 ml
  • 1 tablespoon honey or maple syrup optional
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C) .
  • Peel and dice the rutabaga into bite-sized cubes.
  • 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.
  • 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.