Maple Spiced Winter Vegetable and Kale Bowl

Maple Spiced Winter Vegetable and Kale Bowl | www.floatingkitchen.net
  • Maple Spiced Winter Vegetable and Kale Bowl
Posted on November 7, 2016

This post was originally published here on November 9, 2013. I’ve updated the photos and text to better showcase the deliciousness of this recipe!

If there is only one recipe that you get in the kitchen and make this month, let it be this simple and comforting Maple Spiced Winter Vegetable and Kale Bowl.

OK. I’m aware of how silly and unrealistic that statement actually is. Because it’s November. And November = Thanksgiving = copious amounts of cooking and baking. So I know you’ll all be making way more than one thing this month. But just be sure to add this dish to your menu. Deal?

Maple Spiced Winter Vegetable and Kale Bowl | www.floatingkitchen.net

This vegetable bowl sums up everything that I love about Fall and Winter. It’s got a dose of warming spices, like cinnamon, nutmeg and cayenne pepper, to keep you feeling cozy from the inside out. And it makes such great use of so many hearty, seasonal vegetables. It’s a dish that I cook up over and over again, sometimes adding parsnips or carrots if I have them. Or maybe a handful of pumpkin seeds and a few crumbles of goat cheese, if the mood strikes me.

Maple Spiced Winter Vegetable and Kale Bowl | www.floatingkitchen.net

I’m particularly smitten with the bed of kale that makes up the base of this dish. It comes out of the oven somewhere between sautéed kale and kale chips. It’s soft and wilted, with a few crispy, crunchy edges. I could easily eat a whole tray of these gorgeous green leaves!

Maple Spiced Winter Vegetable and Kale Bowl | www.floatingkitchen.net

I’m sharing this Maple Spiced Winter Vegetable and Kale Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. Be sure to check out Becky’s November Produce Guide for tons of inspiration for your Thanksgiving menu. And scroll down below to see what some of my other blogging friends were inspired to create with November’s bounty of fruits and vegetables!

Cheers,

Liz

Recipe adapted from Sprouted Kitchen

Maple Spiced Winter Vegetable and Kale Bowl

Serves 4

Maple Spiced Winter Vegetable and Kale Bowl

Ingredients

  • 1 medium delicata squash
  • 1 large fennel bulb, trimmed
  • 1 lb new potatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons maple syrup
  • 1 tsp. whole grain mustard
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. red pepper flakes
  • 1 large bunch kale, thick stems removed

Instructions

  1. Pre-heat your oven to 400 degrees. Arrange one oven rack in the upper third of your oven and a second oven rack in the lower third of your oven.
  2. Trim off and discard any woody ends from the delicata squash. Then cut the squash in half lengthwise and scrape out and discard the seeds. Slice the squash into 1-inch half moon pieces. Slice the fennel bulb into 1/2-inch slices. Chop the potatoes into 1-inch chunks. Toss all of the prepared vegetables into a large baking pan. Your pan will be very full (the vegetables won’t be in a single layer), which is OK. Set aside.
  3. In a small bowl, whisk together 2 tablespoons of the olive oil with the next eight ingredients (through the red pepper flakes) until well combined. Pour the dressing over the prepared vegetables and toss until they are well coated. Transfer the vegetables to the upper third of your pre-heated oven and roast for 35 minutes.
  4. While the vegetables are roasting, tear the kale leaves into large pieces. Using your fingers, massage the remaining tablespoon of olive oil into the kale leaves. Then spread the kale out onto a second large baking pan. Sprinkle with a couple pinches of salt.
  5. After 35 minutes, transfer the roasting vegetables to the lower third of your oven. Place the kale leaves in the upper third of your oven. Roast everything for 10 minutes. The edges of the kale should be slightly crisp. The other vegetables should be softened and starting to brown in a few places.
  6. Remove both the kale and the roasted vegetables from your oven. Transfer the kale to a serving plate or individual bowls. Top with the roasted vegetable mixture. Serve warm.
http://www.floatingkitchen.net/maple-spiced-winter-vegetable-and-kale-bowl/

November Eat Seasonal Recipe

November Eat Seasonal Recipes

Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese by Food For My Family

Apple Crumble Pie by Joy Food Sunshine

Pesto and Burrata Stuffed Acorn Squash by Vintage Mixer

Apple Cinnamon Quinoa Muffins by Letty’s Kitchen

Autumn Apple and Kale Salad with Parmesan and Roasted Pumpkin Seeds by Simple Bites

Cheesy Pesto Vegetarian Spaghetti Squash Boats by Flavor the Moments

Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious

25 Comments


  • I could eat meals like this one EVERY day in the fall and winter months. Glad you brought this one back because now it’s a must try for me!

    Reply

    • It definitely deserved to come back into the spotlight! 🙂


  • Gahhhhh, I want this entire bowl in my life now! Loving all that winter veggie goodness and obviously anything squash is a WIN! I spy Monday dinner. 😉

    Reply

    • Perfect for meatless Monday!


  • Maple-spice winter veggies are my favorite, and combining them with all that kale can only make them better! Meal bowls are the best, and I could seriously eat this every day!

    Reply

    • I don’t need anything else except a big bowl of these veggies. Well…maybe a cocktail. 🙂


  • ummm DEAL! This bowl looks incredibly delicious, Liz! I am ALL about maple and veggies right now, so this beauty NEEDS to be on my rotation!! Cheers!

    Reply

    • I’m maple crazy lately! I love it year round, but in the Fall and Winter I just can’t seem to get enough!


  • fantastic twist on a traditional kale salad. love the quick roast of the torn kale. i’m definitely giving this a go!

    Reply

    • Let me know how it comes out!


  • Hey Liz! This dish sounds so good. We always like to eat this type of vegetable at winter season, also love this squash. All the ingredients had good combination. I try this one certainly, thanks.

    Reply

    • That’s awesome to hear, Rony!


    • So glad that you response me, Liz!


  • I could literally eat this every day! I am a sucker for anything with squash, and then throw in maple syrup and you had me at hello!

    Reply

    • Right? They are like my two favorite things!


  • Yum, this looks totally delish! And I know I’ll be roasting some kale tomorrow. Thank for the inspiration.

    Reply

    • Thanks, Aimee! This dish is definitely right up your alley! 🙂


  • I’m loving the combination of ingredients in this recipe! I’m definitely gonna try making this 😊

    Reply

    • That’s great to hear!


  • Love the sweet and spice in this perfect-for-winter-bowl, Liz!!

    Reply

    • Thanks, Liren!


  • This looks delicious! Love the winter veggies paired with the maple- so full of nutrition 🙂

    Reply

    • Healthy and delicious = the best combo!


  • What a wonderful flavor and textural combination of salad goodies–way over the top on the bed of those crispy baked kale chips. Yum, yum!

    Reply

    • Thanks, Letty! This is certainly a bowl full of goodness!

Leave a Reply

Your email address will not be published. Required fields are marked *

Trackback URL for this post