Ingredients
For the Harvest Bowls
- 1 cup wild-brown rice blend (or other grain like quinoa, farro)
- 1 3/4 cup gluten-free chicken broth (or vegetable broth)
- 1 small butternut squash (about 3 cups cubed)
- 3 tablespoons extra virgin olive oil (divided)
- 1/8 teaspoon each garlic powder, chili powder, cinnamon
- Salt and pepper to taste
- 9 oz thinly shredded Brussels sprouts
- 1 large or 2 small apples (chopped, your favorite variety)
- 3 oz white cheddar cheese (cut into cubes, or use another cheese)
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
For the Fig Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 small clove garlic (microplaned or minced)
- 2 tablespoons fig jam
- Salt and pepper to taste
Instructions
1. Prepare the Grain
- Cook rice according to package directions, using chicken or vegetable broth for flavor.
- Fluff with a fork when done.
2. Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Cut squash into 1-inch cubes. In a bowl, toss squash with 1 tablespoon olive oil, garlic powder, chili powder, cinnamon, salt, and pepper.
- Spread squash onto a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
3. Roast the Brussels Sprouts
- While squash is roasting, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
- Add to the baking sheet with the squash for the last 8-10 minutes of roasting, or until Brussels sprouts are tender and slightly browned.
4. Make the Vinaigrette
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper. Microwave for 15-20 seconds if needed to melt the fig jam.
- Taste and adjust seasonings.
5. Assemble the Bowls
- In a large bowl, combine cooked grain, roasted squash, roasted Brussels sprouts, chopped apples, cubed cheese, almonds (or pepitas), and dried cranberries.
- Drizzle generously with fig balsamic vinaigrette. Toss to coat.
6. Serve and Enjoy
- Serve immediately for the best texture, or store leftovers for a delicious meal prep option. Leftovers keep well in the refrigerator for 3-4 days.
Tips and Variations
Protein Power: Add roasted or grilled chicken, chickpeas, or crumbled tempeh for extra protein.
Play With Produce: Swap out the apples for pears, use different nuts, or experiment with other dried fruits.
Cheese Please: Substitute your favorite cheese for the cheddar (goat cheese, crumbled feta, etc.).
Spice It Up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
