Roasted Veggie Kale Bowl with Hot Honey Drizzle

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Easy 30-minute High Protein and Fiber Idea

If you’re anything like me, you love a bowl that hits every note — warm, hearty, sweet, and savory. This roasted veggie kale bowl is one of those no-fuss meals that feels a little fancy but comes together in under 30 minutes.

It’s a go-to in my weekly meal rotation and perfect for a quick lunch, easy dinner, or a fridge-clean-out moment when you’ve got kale staring back at you and sweet potatoes on their last good day.

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Why I love It:

• The hot honey + balsamic combo is unmatched.

• It’s perfect for meal prep — just store the ingredients separately.

• It’s a fun way to sneak in a ton of greens and fiber without it feeling like a chore.

Ingredients:

• Brussels sprouts (trimmed + chopped)

• Sweet potatoes (peeled + cubed)

• Kale (chopped)

• Extra virgin olive oil

• Seasonings: black pepper, onion powder, garlic powder, cinnamon

• Hot honey + balsamic vinaigrette

• Protein of choice (chicken, salmon, tofu — you name it!)

Instructions:

1. Roast those veggies:
   Toss your Brussels sprouts with olive oil, black pepper, onion powder, and garlic powder. In a separate bowl, toss sweet potatoes with black pepper, onion powder, and cinnamon. Roast both on a sheet pan at 415°F for 15 minutes.

2. Cook your protein:
   While everything’s roasting, cook whatever protein you’re feeling.

3. Build your bowl:
   Add chopped kale to a bowl, then layer in your roasted veggies. Drizzle generously with balsamic vinaigrette and hot honey. Toss it all together and top with your protein.

If you are counting macros, make sure to use a food scale + your favorite calorie-counting app. 

If you try this recipe, tag me @shameikalhsmith—I’d love to see your take!