Description
Roasted sweet potatoes, butternut squash and Brussels sprouts caramelize to golden perfection, mingling with tender kale, tangy cranberries, crunchy pecans and creamy avocado in each vibrant, flavor-packed spoonful.
Ingredients
- 2 cups diced sweet potatoes
- 2 cups diced butternut squash
- 1 cup halved Brussels sprouts
- 1 medium red onion sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 4 cups shredded kale
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- 1 avocado sliced
- 2 tablespoons balsamic glaze
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss sweet potatoes, butternut squash, Brussels sprouts, and red onion with olive oil, salt, pepper, and smoked paprika.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- Meanwhile, massage shredded kale with a pinch of salt for 1-2 minutes until slightly tender.
- Divide the massaged kale among serving bowls and top with the roasted vegetables.
- Sprinkle dried cranberries and toasted pecans over each bowl.
- Top with sliced avocado and drizzle with balsamic glaze before serving.
Notes
- For extra protein, add cooked quinoa or chickpeas to the bowl.
- Substitute pumpkin seeds for pecans if desired.
- Feel free to swap kale for spinach or arugula.
- Roast vegetables in a preheated oven to ensure even caramelization.