Roasted Veggie Bowl with Kale & Cabbage Slaw

January 29, 2021

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This warm, savory veggie bowl starts with a rainbow of root vegetables and combines roasted and raw veggies to create an earthy, acidic flavor. A drizzle of Greek dressing adds a tangy and sweet topper to this dish, making this roasted vegetable bowl a flavorful, hearty upgrade to your standard vegan lunch salad recipe.

Kale, radicchio, and cabbage slaw is the perfect base for this bowl: fresh, crunchy veggies are an elegant juxtaposition to the soft and savory roasted veggies. Meal preppers can rejoice in this easy recipe. You can serve the slaw on its own with Greek or Italian dressing, savor the veggies as a flavorful side, or mix the two for a delicious, diverse bowl. For an extra crunch, add roasted chickpeas or toasted walnuts on top.

A cutting board includes the ingredients for the roasted vegetable bowl like root vegetables, kale, and hemp seeds.

How to Make Kale Slaw for the Base of the Bowl

This kale slaw recipe is simple, easy to make, and sets up a complex flavor profile for the rest of the dish. Start by adequately rinsing and cleaning the radicchio, kale, and cabbage. Many grocery stores sell pre-shredded versions of these veggies, but if you shred the veggies at home, start by removing the stems, rolling the veggies, and cutting thin slices while rotating the leaves as you cut. You can use Avocado Oil and lemon juice or your favorite Primal Kitchen dressing to massage the kale.

How to Make a Roasted Veggie Bowl

Time: 50 minutes

Servings: 4


For the base:

  • 1 cup of cabbage, shredded
  • 1 cup of massaged kale, shredded
  • 1 cup of radicchio, shredded
  • 1 Tbsp. Primal Kitchen Avocado Oil, for massaging the kale

For the bowl:

For toppings (optional):

A pan is covered with the cubed parsnips, cauliflower and sweet potato with tongs.


  • Preheat the oven to 375ºF.
  • Rinse the radicchio in cold water, and remove any wilted leaves. Remove the core.
  • Remove the outer leaves of the cabbage and rinse in cold water.
  • Soak the kale in cold water, then rinse and dry the leaves with a clean dishcloth or paper towel.
  • Remove the kale stems, then roll the leaves. Cut the rolled leaves into thin slices, rotating as you cut.
  • Place the kale leaves in a bowl with avocado oil, and massage with your hands for a few minutes.
  • Cut the cabbage and radicchio into shreds.
  • Place the greens into a bowl, and set them aside.
  • Shave and cube the parsnips and sweet potato.
  • Arrange the cauliflower, parsnips, and sweet potatoes on a pan lined with parchment paper.
  • Drizzle with Primal Kitchen Avocado Oil, or coat with Primal Kitchen Avocado Oil spray.
  • Season with salt and pepper to taste.
  • Roast the vegetables for around 30 minutes, or until they begin to crisp slightly at the edges.
  • Remove the vegetables from the oven, and allow to cool slightly.
  • Combine the vegetables and slaw, and top with hemp seeds and Greek Dressing.

Nutritional Information (per serving):

Calories: 293

Fat: 17g

Protein: 5g

Carbs: 29g

Nutritional Information calculated using Cronometer.

More Veggie-Heavy Meals

From vegan vegetable salad recipes to balsamic roasted Brussels sprouts, these veggie-forward dishes are big on flavor.

Keto Vegan Roasted Asparagus with Vegan Hollandaise Sauce

Vegan Keto Mediterranean Bowl

Keto Vegan Rainbow Salad

Balsamic Roasted Vegetables Four Ways



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