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Meal Prep Prosciutto and Rutabaga Bowl

Caramelized roasted rutabaga and oven-crisped prosciutto over farro and arugula, finished with goat cheese, walnuts, and a balsamic-Dijon dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Rutabaga
  • 1 large rutabaga about 1.5 lbs, peeled and cubed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • For the Crispy Prosciutto
  • 6 slices prosciutto
  • For the Bowls
  • 2 cups cooked farro or quinoa
  • 2 cups baby arugula or spinach
  • 1/4 cup crumbled goat cheese
  • 2 tbsp toasted walnuts
  • For the Dressing
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and black pepper to taste

Method
 

  1. Toss rutabaga with olive oil, salt, and pepper. Roast at 400°F for 30 to 35 minutes, stirring once, until tender and caramelized.
  2. Bake prosciutto slices flat on a separate tray at 400°F for 8 to 10 minutes until crisp. Let cool.
  3. Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
  4. Divide farro or quinoa, arugula, and roasted rutabaga among bowls.
  5. Break prosciutto into shards and scatter over bowls with goat cheese and walnuts.
  6. Drizzle with dressing just before eating, or pack separately if prepping ahead.