Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Discover the delightful flavors of autumn with our Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This hearty dish is perfect for cozy nights and festive gatherings, combining roasted butternut squash, crispy Brussels sprouts, and sweet apples, all drizzled with a tangy fig balsamic vinaigrette. It’s not only visually stunning but also packed with wholesome ingredients that nourish both body and soul. Whether enjoyed warm as a main course or chilled as a refreshing salad, these harvest bowls are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup wild blend rice
- 1–3/4 cups gluten-free chicken broth
- 3 cups butternut squash (cubed)
- 9 oz shredded Brussels sprouts
- 1 large apple (chopped)
- 1/3 cup sliced almonds or pepitas
- Fig balsamic vinaigrette (made from olive oil, balsamic vinegar, garlic, fig jam)
Instructions
- Cook wild blend rice in chicken broth according to package instructions until tender.
- Preheat oven to 400°F. Toss butternut squash cubes with olive oil and spices; roast for 15-20 minutes.
- On another pan, roast shredded Brussels sprouts with olive oil for about 8-10 minutes until golden.
- In a large bowl, combine cooked rice, roasted vegetables, chopped apple, nuts, and drizzle with fig balsamic vinaigrette.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg