Description
This Wild Rice Harvest Bowl is a delightful expression of fall flavors, combining wholesome ingredients into a colorful and nutritious dish.
Ingredients
Scale
- 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