Harvest Bowls with Fig Balsamic Vinaigrette Recipe

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.

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