Warm Beet Kale Bowl

9 82 610
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 12 min 2
Warm Beet Kale Bowl
Health Rating


3 beet(s) Beets, raw (washed, chopped into bite size chunks - peeled if not organic)
1/2 onion(s) Sweet onion (chopped)
2 tbsp Coconut oil
6 leaves Kale (washed, remove from stems, ripped into chunks)
1/2 cup hulled Hemp seeds, shelled (or cooked quinoa)
1 tbsp Balsamic vinegar
1 tbsp Extra virgin olive oil
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)


Preheat oven to 350F. Place beets and onion in a baking dish with oil and season with sea salt and pepper. Bake for 45 minutes to an hour, until fork tender. Check it at 45 minutes to make sure you don’t overcook it.

When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350F.

Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds.


Sprinkle goat cheese on top just before serving.

Nutrition Facts

Per Portion

Calories 610
Calories from fat 372
Calories from saturated fat 117
Total Fat 41 g
Saturated Fat 13.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.9 g
Cholesterol 0
Sodium 237 mg
Potassium 1218 mg
Total Carbohydrate 35 g
Dietary Fiber 7.9 g
Sugars 13.7 g
Protein 24.5 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 4.7

Energy sources

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