Roasted Vegetable & Kale Puff Nourish Bowls with Creamy Hemp Herb Dressing
5 from 1 vote

Roasted Vegetable & Kale Puff Nourish bowls with Creamy Hemp Herb Dressing | The Full Helping

I know it’s a bit of a cliche to talk about simple food after a holiday week, but it can be such a relief to get back to basics after even a few days of nonstop cooking, eating out, or travel. I didn’t cook a Thanksgiving meal this year, but I did do a lot of cooking in general the week prior. I’m very happy to have all of the ingredients I need to make these wholesome roasted vegetable & kale puff nourish bowls with creamy hemp herb dressing tonight.

Nutrition clients often ask me about strategies for getting back into a grounded, steady cooking and food routine after the holidays. Every person is different, of course, but my strategies have always included the following:

  • Rely on leftovers. If I did any holiday cooking, I’ve usually got some leftover mashed potatoes lying around, a container of roasted veggies, or even some leftover salad that needs to be eaten quickly. Simple bowls are a great way to combine them all.
  • When I’m out of leftovers, I rely on my favorite store-bought staples till I’m back in the groove. The last time I prepared Thanksgiving, three of us impressively polished off just about everything. The days after were a great time for frozen veggie burgers, vegan meats, batch cooked (or pre-cooked) beans and grains, and ready-to-eat vegan meals—all great resources to depend on as I got back into my usual cooking routine.
  • Bring it all together with a sauce. The simplest bowl or plate of leftovers can be transformed into something new and surprising with the help of a really great dressing or sauce.

Roasted Vegetable & Kale Puff Nourish bowls with Creamy Hemp Herb Dressing | The Full Helping

These nourish bowls are a combination of all three approaches. They feature two vegetables—sweet potatoes and cauliflower—that you may have roasted up for a holiday feast, or which you might be making a lot of during the early winter season, anyway. And you can definitely swap out the roasted veggies you’ve got if you don’t happen to have or care for either vegetable.

They’re also enriched with the use of Dr. Praeger’s kale puffs, which are basically a more wholesome and (I think) flavorful spin on traditional tater tots. They’re made with skin-on red bliss potatoes and flecked with kale; the first time I tried them I was surprised how much of the potato was visible in the texture of the puffs, in spite of the fact that they’re super light and crisp. They’d be a perfect addition to a brunch plate, or as a means of encouraging picky eaters to eat kale. But they’re also a great bowl component: comforting and starchy, but not heavy or greasy, and very easy to crisp up in the oven.

Finally, the bowls feature a bright-tasting and bright green dressing that I’m already planning to make again. I used to make hemp based dressings all the time, and I’ve gotten out of the habit for no particular reason (except maybe my addiction to tahini?).

Hemp seeds are great sources of protein and essential fatty acids, and they blend up easily in a powerful blender without any need to pre-soak, which makes them ideal for last minute, nutrient-dense, creamy dressings and sauces. This one keeps to the spirit of the bowl in its simplicity: just herbs, garlic, apple cider vinegar, and a pitted date for mild sweetness. It would be lovely on a simple green salad, mixed together with rice and beans (or quinoa and beans), and its tangy notes are a great contrast to all of the other earthy flavors in the bowl.

Roasted Vegetable & Kale Puff Nourish bowls with Creamy Hemp Herb Dressing | The Full Helping

5 from 1 vote

Roasted Vegetable & Kale Puff Nourish Bowls with Creamy Hemp Herb Dressing

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 servings


For the bowls:

  • 2 cups roasted cauliflower florets you could substitute broccoli or Brussels sprouts, too
  • 2 cups roasted sweet potato or winter squash, or another root vegetable
  • 1 container Dr. Praeger's Kale Puffs about 42 puffs, warmed according to package instructions
  • 4-6 heaping cups spring mix or leafy greens of choice

For the creamy hemp herb dressing:

  • 1/2 cup shelled hemp seeds
  • 1 large or 2 small pitted dates
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 clove garlic
  • 2 tablespoons apple cider vinegar
  • 3/4 cup packed parsley leaves
  • 1/2 cup packed cilantro
  • 3/4 cup water


  • To prepare the dressing, blend all ingredients together in a powerful blender for about a minute, or until the dressing is creamy and smooth. Makes about 1 1/4 cups.
  • Divide bowl ingredients into four serving bowls and dressing generously with the hemp dressing. Enjoy.


Dressing will keep in an airtight container in the fridge for up to 4 days.

Roasted Vegetable & Kale Puff Nourish bowls with Creamy Hemp Herb Dressing | The Full Helping

I loved all of the textures in these bowls, from the crisped-up kale puffs to the tender sweet potatoes and fresh greens. It’s an almost-instant meal that’s a pleasure to eat and feels totally nourishing. Not much of a formal recipe, I know, but hope it sparks some bowl inspiration for you! And if you give the dressing a try, I hope you like it.

It’s been an interesting couple days here. Yesterday brought up tremendous gratitude along with some complex emotions, which I think is a common experience during the holidays. I’m reflecting on it (I’ll probably have more clarity by the time I sit down to think about my weekend reading post) but for now I want to express again my gratitude and peaceful wishes to all of you. Happy Friday.


This post is sponsored by Dr. Praeger’s Purely Sensible Foods. All opinions are my own, and I’m a huge fan of this brand’s easy vegan offerings. Thanks for your support!

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Vegan Bowls
Method: Oven
Ingredients: Kale
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep

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5 from 1 vote

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Recipe Rating

  1. 5 stars
    Dear Gina,

    Thank you for all your time and effort in sending and posting these healthy and nutritious recipes, they are truly a wonderful delicacy and also very different thank you, happy holidays to all your members 🙂

  2. Loving this bowl with the hemp based dressing; we are never without a bag of hemp seeds! But being English, I have no idea what tater tots or kale puffs are. Would it be possible to make something like it?

    • Certainly! You could make potato/kale cakes or latkes, or try lentil or bean burgers with kale 🙂

      • Oh thank you! Now I get it… we actually cook something like it with kale, mashed potato and tahini. A smaller version like croquettes would do here.

  3. Beautiful photos and a delicious looking recipe! Thank you so much for sharing it with us!