If you’re looking for a comforting and delicious meal to embrace the cozy vibes of fall, look no further than these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This flavorful dish combines roasted butternut squash, crispy Brussels sprouts, and a variety of hearty ingredients that add both texture and nutrition. The best part? It’s perfect for meal prep, making it an excellent choice for busy weekdays or a nourishing meatless dinner. The unique fig balsamic vinaigrette elevates the dish, bringing a delightful sweetness that balances the earthiness of the veggies. Trust me, once you dive into this bowl, your taste buds will thank you!
This Wild Rice Harvest Bowl is not only visually appealing with its colorful array of ingredients, but it’s also packed with health benefits. Wild rice is a nutritious whole grain, rich in protein and fiber, while the butternut squash adds a vibrant burst of color and sweetness, loaded with vitamins. With the added crunch of sliced almonds or pepitas, along with the tartness of dried cranberries and juicy apple chunks, each spoonful is a celebration of fall flavors. Whether you choose to serve it warm or cold, this dish is versatile enough to be enjoyed in a variety of settings, making it a go-to recipe as the weather cools.
Why You’ll Love This Wild Rice Harvest Bowl
- Easy to Make: The straightforward preparation ensures that you can whip this up quickly, making it an ideal option for meal prep.
- Flavorful and Nutritious: Every ingredient is thoughtfully chosen for both taste and nutrition, providing a wholesome meal.
- Versatile: Customize the bowl to your preference or use what you have on hand, making it a flexible recipe!
- Perfect for Any Occasion: Enjoy it as a hearty lunch or a satisfying dinner, and it’s great for gatherings!
Preparation Phase & Tools to Use
Before diving into your cooking adventure, make sure to prep your kitchen and gather all necessary tools. Start by preheating your oven to 400°F (200°C) to ensure everything cooks evenly. You’ll need a good quality baking sheet for roasting the veggies, a pot for cooking the rice with the broth, and a mixing bowl for assembling the ingredients. Having a jar on hand is useful for mixing the vinaigrette; a simple mason jar works perfectly for this. Additionally, keep measuring spoons and cups ready to ensure precise ingredient measurements. Getting organized is key to success in the kitchen, especially when preparing this flavorful wild rice harvest bowl!
Ingredients
- 3 cups butternut squash, cubed (about 1 small squash)
- 1/3 cup dried cranberries
- 1/8 tsp ground cinnamon
- 1/3 cup sliced almonds (or pepitas)
- 2 Tbsp fig jam
- 9 oz shredded Brussels sprouts
- 1 cup wild blend rice
- 1/4 cup balsamic vinegar
- 1 large or 2 small apples, chopped
- Salt and black pepper, to taste
- 1/8 tsp chili powder
- 1/8 tsp garlic powder
- 3 oz white cheddar cheese, cubed
- 3 Tbsp extra virgin olive oil, divided
- 1 small garlic clove, minced
- 1 ¾ cups gluten-free chicken broth
- 1/2 cup extra virgin olive oil (for dressing)
Instructions
Step 1: Cook the Rice
Begin by preparing the wild rice. In a pot, combine the rice with the gluten-free chicken broth and cook according to the package instructions. This will typically take about 30-40 minutes, depending on the type of wild rice you are using. Once cooked, allow the rice to cool slightly while you prepare the rest of the ingredients. Cooking the rice in broth enhances its flavor, making it a delicious foundation for your harvest bowl.
Step 2: Roast the Squash
While the rice is cooking, it’s time to roast the butternut squash. Start by pre-chopping it into small cubes, ensuring they’re relatively uniform for even cooking. Toss the cubes with 1½ tablespoons of olive oil, garlic powder, chili powder, ground cinnamon, along with salt and black pepper to taste. Spread them evenly on a baking sheet and place them in the preheated oven. Roast for about 15-20 minutes, stirring halfway through to ensure even caramelization. The goal is to have them tender and slightly browned, which enhances the natural sweetness of the squash.
Step 3: Roast Brussels Sprouts
Now, turn your attention to the Brussels sprouts. Toss the shredded sprouts with the remaining 1½ tablespoons of olive oil, salt, and pepper to taste. Once the butternut squash has been roasting for about 10 minutes, add the Brussels sprouts to the oven. They should take about 8-10 minutes to roast until crispy, creating a delightful contrast in texture for your bowl.
Step 4: Make the Dressing
While the veggies are roasting, prepare your fig balsamic vinaigrette. In a jar, combine the remaining olive oil, balsamic vinegar, fig jam, minced garlic, and a pinch of salt and pepper. Shake vigorously until well combined. If the jam isn’t dissolving well, a quick 15-20 seconds in the microwave can help bring it together. This vinaigrette will add a sweet yet tangy flavor that perfectly compliments your harvest bowl.
Step 5: Assemble the Bowl
Once everything is cooked and cooled slightly, it’s time to assemble your Wild Rice Harvest Bowl! In a large mixing bowl, combine the cooked rice, roasted butternut squash, crispy Brussels sprouts, chopped apples, cheese cubes, dried cranberries, and sliced almonds. Drizzle the homemade fig balsamic vinaigrette over the top and toss gently to coat all ingredients evenly. This colorful and nutritious bowl is now ready to serve!
Variations
- Protein: Add grilled chicken or roasted chickpeas for a protein boost, making the meal even heartier.
- Vegetables: Substitute roasted sweet potatoes or seasonal vegetables for added flavor and nutrition.
- Spices: Experiment with different spices or herbs, like rosemary or thyme, to elevate the flavor profile.
Cooking Notes
- Make sure to chop the vegetables into even sizes to promote even cooking and roasting.
- Feel free to adjust seasoning to your taste; the beauty of this dish lies in its versatility.
- If you enjoy a little heat, sprinkle some red pepper flakes into the dressing for an exciting kick!
Serving Suggestions
- Serve warm as a standalone meal or pair with a light soup for a complete dinner.
- This dish also makes an excellent lunch option; pack it in a lunch container for an office meal.
Tips
- For a creamier texture, consider adding a dollop of Greek yogurt or a scoop of hummus on top.
- This bowl is perfect for meal prep and can be stored in the refrigerator for up to four days.
- Feel free to drizzle a little extra balsamic vinegar or olive oil on top before serving for additional flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: Approximately 400 per serving
- Protein: 12g per serving
- Sodium: About 250mg per serving
FAQs
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice if you prefer, but remember that cooking times may vary; adjust accordingly.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave prior to enjoying.
Is this bowl vegan-friendly?
It can be made vegan by omitting the cheese or replacing it with a vegan alternative.
What are some great toppings for this bowl?
Consider adding avocado, pumpkin seeds, or a sprinkle of feta cheese for an additional layer of flavor.
Conclusion
This Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette is a delightful expression of fall flavors, combining wholesome ingredients into a colorful and nutritious dish. It’s perfect for meal prep, making busy weekdays a little easier while also ensuring you’re nourishing your body. Don’t hesitate to explore the variations included to suit your preferences, and remember – cooking is all about creating a dish that speaks to you! I’d love to hear your thoughts or any creative additions you make to this recipe. Enjoy your cooking adventure, and may your harvest bowls be as delightful as the autumn season itself!
Print
Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This Wild Rice Harvest Bowl is a delightful expression of fall flavors, combining wholesome ingredients into a colorful and nutritious dish.
Ingredients
- 3 cups butternut squash, cubed (about 1 small squash)
- 1/3 cup dried cranberries
- 1/8 tsp ground cinnamon
- 1/3 cup sliced almonds (or pepitas)
- 2 Tbsp fig jam
- 9 oz shredded Brussels sprouts
- 1 cup wild blend rice
- 1/4 cup balsamic vinegar
- 1 large or 2 small apples, chopped
- Salt and black pepper, to taste
- 1/8 tsp chili powder
- 1/8 tsp garlic powder
- 3 oz white cheddar cheese, cubed
- 3 Tbsp extra virgin olive oil, divided
- 1 small garlic clove, minced
- 1 ¾ cups gluten-free chicken broth
- 1/2 cup extra virgin olive oil (for dressing)
Instructions
- Begin by preparing the wild rice. In a pot, combine the rice with the gluten-free chicken broth and cook according to the package instructions. This will typically take about 30-40 minutes, depending on the type of wild rice you are using. Once cooked, allow the rice to cool slightly while you prepare the rest of the ingredients.
- While the rice is cooking, it’s time to roast the butternut squash. Start by pre-chopping it into small cubes, ensuring they’re relatively uniform for even cooking. Toss the cubes with 1½ tablespoons of olive oil, garlic powder, chili powder, ground cinnamon, along with salt and black pepper to taste. Spread them evenly on a baking sheet and place them in the preheated oven. Roast for about 15-20 minutes, stirring halfway through to ensure even caramelization. The goal is to have them tender and slightly browned.
- Now, turn your attention to the Brussels sprouts. Toss the shredded sprouts with the remaining 1½ tablespoons of olive oil, salt, and pepper to taste. Once the butternut squash has been roasting for about 10 minutes, add the Brussels sprouts to the oven. They should take about 8-10 minutes to roast until crispy.
- While the veggies are roasting, prepare your fig balsamic vinaigrette. In a jar, combine the remaining olive oil, balsamic vinegar, fig jam, minced garlic, and a pinch of salt and pepper. Shake vigorously until well combined.
- Once everything is cooked and cooled slightly, it’s time to assemble your Wild Rice Harvest Bowl! In a large mixing bowl, combine the cooked rice, roasted butternut squash, crispy Brussels sprouts, chopped apples, cheese cubes, dried cranberries, and sliced almonds. Drizzle the homemade fig balsamic vinaigrette over the top and toss gently to coat all ingredients evenly.
Notes
This bowl is perfect for meal prep and can be stored in the refrigerator for up to four days. Adjust seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 250 mg
- Protein: 12 g