IntermediateMainDinneramerican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:20 min
Active:25 min
Cook:45 min
Total:1h 5m
Servings:10
Roasted beets and sweet potatoes with chicken in a tangy Dijon dressing, perfect for cooler months.
Ingredients
Servings:
10
- 5 whole beets
- 5 whole sweet potatoes
- 4 tablespoons olive oil
- 1 teaspoons salt
- 1 tablespoons dijon mustard
- ½ teaspoons salt
- ½ teaspoons black pepper
- 1 clove garlic, minced
- ⅕ cups balsamic vinegar
- ¾ cups olive oil
- 3 cups brown rice, uncooked
- 15 cups kale, torn or shredded
- 8 ounces feta cheese
- 12 ounces walnuts, toasted
- 10 ounces chicken, cooked/shredded (or other protein)
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Wash & cube beets & sweet potatoes.
- 3
Toss beets & sweet potatoes in olive oil and salt and spread into single layers on sheet pans.
- 4
Roast for 30 mins.
- 5
Whisk all ingredients together to combine.
- 6
Layer brown rice, kale, feta cheese, toasted walnuts, roasted veggies, and chicken in bowls or containers.
- 7
Top with balsamic dressing at mealtime.
Equipment
- Baking Sheet
- Whisk