Dinner
Satvic Roasted Veggies with Kale and Beans
This Roasted Veggies dish showcases the goodness of seasonal vegetables, featuring tender Brussels sprouts and sweet butternut squash, roasted to perfection. Combined with nutrient-dense Lacinato kale and creamy white beans, it creates a satisfying meal that embodies the principles of a Vegan Satvic diet. A tangy dressing of apple cider vinegar and Dijon mustard adds a layer of flavor that enhances the natural sweetness of the roasted vegetables. Topped with dried cranberries for a touch of sweetness, this dish is not only delicious but also supports a healthy lifestyle.
- 9 Ingredients
- 25 Minutes
- 56.8 Nutrition
- 200 Kcal
🥕 Ingredients
Dinner
Satvic Roasted Veggies with Kale and Beans
Roasted Veggies:
12 oz. Brussels sprouts, ends trimmed and halved
1 cup butternut squash, peeled, halved, and thinly sliced
1 Tbsp extra virgin olive oil (preferably cold-pressed)
A healthy pinch of sea salt (adjust to taste)
Dressing:
2 Tbsp extra virgin olive oil
3 Tbsp apple cider vinegar (raw and unfiltered for maximum benefits)
2 tsp Dijon mustard (ensure it's free of preservatives)
1 tsp maple syrup (for sweetness)
1/8 tsp each sea salt and black pepper
Kale & Beans:
3 cups chopped Lacinato kale (also known as dinosaur kale; if using curly kale, see notes)
1 (15 oz.) can white beans, drained and rinsed (cannellini or substitute with ~1 ½ cups homemade)
📋 Directions
Preheat the Oven: Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Roast the Veggies: In a large mixing bowl, combine the Brussels sprouts and butternut squash. Drizzle with extra virgin olive oil and toss to coat. Arrange the Brussels sprouts cut side down on the baking sheet. Sprinkle evenly with sea salt. Roast for 12-15 minutes, until the Brussels sprouts are tender and the squash is cooked through.
Prepare the Dressing: In a separate large bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of sea salt and black pepper.
Combine Kale and Beans: Add the chopped kale and white beans to the bowl with the dressing. Stir gently to coat the kale and beans, allowing them to absorb the flavors.
Finish the Salad: Once the roasted veggies are ready, add them to the kale and bean mixture. Toss gently until just combined. If desired, sprinkle with dried cranberries or mulberries.
Serve: Divide the salad between serving bowls and enjoy! This dish is best served fresh, as the flavors are most vibrant right after preparation. Note that leftovers may lose their brightness and are not freezer-friendly.
