A Roasted Beet and Sweet Potato Bowl is a perfect marriage of earthy and sweet flavors that creates a nutrient-packed, hearty meal. This dish is ideal for those looking to enjoy a wholesome, vibrant, and filling meal that bursts with color and flavor. The star ingredients—roasted beets, caramelized sweet potatoes, and a rich maple bacon drizzle—are complemented beautifully by creamy, tangy feta. The bowl is easy to customize and makes for an excellent lunch, dinner, or a meal prep favorite.

Ingredients:

For the Bowl:

• 2 large beets, peeled and cut into cubes
• 2 large sweet potatoes, peeled and cut into cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 cups mixed greens (like spinach, kale, or arugula)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped toasted pecans or walnuts (optional)

For the Maple Bacon Drizzle:

• 4 slices thick-cut bacon, chopped
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Preparation:

Step 1: Prepare and Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Place the beet cubes on one baking sheet and the sweet potato cubes on the other to prevent the beets from staining the sweet potatoes.
3. Drizzle each vegetable batch with 1 1/2 tablespoons of olive oil, then sprinkle with salt, black pepper, and garlic powder. Toss to coat evenly.
4. Roast in the preheated oven for 25-30 minutes, or until both the beets and sweet potatoes are tender and caramelized. Be sure to stir halfway through to ensure even roasting.

Step 2: Make the Maple Bacon Drizzle

1. While the vegetables are roasting, heat a skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set it on a paper towel to drain.
2. Discard most of the bacon grease, leaving about 1 tablespoon in the skillet.
3. Add maple syrup, balsamic vinegar, and Dijon mustard to the skillet. Whisk to combine and cook for 2-3 minutes, until the sauce thickens slightly. Remove from heat and set aside.

Step 3: Assemble the Bowl

1. Divide the mixed greens evenly among four serving bowls.
2. Top each bowl with a generous portion of roasted beets and sweet potatoes.
3. Sprinkle crumbled feta cheese, chopped parsley, and toasted nuts (if using) over the vegetables.
4. Drizzle the maple bacon sauce generously over the top of each bowl.

COOKING Note:

• Be mindful not to overcrowd the baking sheets; doing so will prevent the vegetables from roasting properly and could make them soggy.
• If you prefer vegetarian options, you can omit the bacon and substitute the drizzle with a maple-balsamic glaze by mixing 2 tablespoons of maple syrup and 1 tablespoon of balsamic vinegar.

Serving Suggestions:

• Enjoy the bowl warm, room temperature, or chilled. It pairs well with a warm, crusty bread or a side of garlic quinoa for added protein.
• Serve alongside a fresh, crisp white wine like Sauvignon Blanc or a chilled sparkling water with citrus slices.

Tips:

1. Storage: The roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days. Assemble the bowl when ready to eat to keep the greens fresh.
2. Prep Ahead: You can roast the vegetables and make the maple bacon drizzle ahead of time for an easy meal prep.
3. Customization: Add a protein source like grilled chicken, chickpeas, or a poached egg for extra sustenance.
4. Dietary Adjustments: To make this dish vegan, replace feta with a plant-based cheese and use tempeh or a vegan bacon alternative.

Prep Time:

20 minutes

Cooking Time:

35 minutes

Total Time:

55 minutes

Nutritional Information (Per Serving):

• Calories: 420
• Protein: 12g
• Sodium: 720mg

Conclusion:

Roasted Beet and Sweet Potato Bowl with Feta and Maple Bacon Drizzle is an explosion of flavors and textures that will make your taste buds dance. This wholesome bowl is not only visually stunning but also rich in nutrients, making it a delicious choice for a healthy and satisfying meal. Perfect for any time of the year, this dish provides comfort with a gourmet touch. Try it out and discover your new favorite bowl meal!

Roasted Beet and Sweet Potato Bowl with Feta and Maple Bacon Drizzle

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Bowl:

• 2 large beets, peeled and cut into cubes
• 2 large sweet potatoes, peeled and cut into cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 cups mixed greens (like spinach, kale, or arugula)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped toasted pecans or walnuts (optional)

For the Maple Bacon Drizzle:

• 4 slices thick-cut bacon, chopped
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

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Instructions

Step 1: Prepare and Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Place the beet cubes on one baking sheet and the sweet potato cubes on the other to prevent the beets from staining the sweet potatoes.
3. Drizzle each vegetable batch with 1 1/2 tablespoons of olive oil, then sprinkle with salt, black pepper, and garlic powder. Toss to coat evenly.
4. Roast in the preheated oven for 25-30 minutes, or until both the beets and sweet potatoes are tender and caramelized. Be sure to stir halfway through to ensure even roasting.

Step 2: Make the Maple Bacon Drizzle

1. While the vegetables are roasting, heat a skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set it on a paper towel to drain.
2. Discard most of the bacon grease, leaving about 1 tablespoon in the skillet.
3. Add maple syrup, balsamic vinegar, and Dijon mustard to the skillet. Whisk to combine and cook for 2-3 minutes, until the sauce thickens slightly. Remove from heat and set aside.

Step 3: Assemble the Bowl

1. Divide the mixed greens evenly among four serving bowls.
2. Top each bowl with a generous portion of roasted beets and sweet potatoes.
3. Sprinkle crumbled feta cheese, chopped parsley, and toasted nuts (if using) over the vegetables.
4. Drizzle the maple bacon sauce generously over the top of each bowl.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 420
• Sodium: 720mg
• Protein: 12g