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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Warm your heart and nourish your body with these delightful Wild Rice Harvest Bowls featuring a luscious Fig Balsamic Vinaigrette. Perfect for autumn, this dish combines nutty wild rice with sweet butternut squash, tart apples, and crispy Brussels sprouts, all drizzled in a homemade vinaigrette that enhances the seasonal flavors. Whether you’re hosting a family dinner or looking for an easy meal prep solution, these vibrant bowls are versatile and satisfying. Enjoy every bite as you embrace the comforting essence of fall in this wholesome one-bowl meal.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash cubes
  • 9 oz shredded Brussels sprouts
  • 1 large apple, chopped
  • 1/3 cup sliced almonds or pepitas
  • 1/2 cup extra virgin olive oil for vinaigrette
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic, pressed or very finely minced
  • 2 Tablespoons fig jam
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/3 cup dried cranberries

Instructions

  1. Cook the wild rice in chicken broth according to package directions until tender.
  2. Preheat the oven to 400°F. Toss butternut squash cubes with olive oil and spices; roast for 15-20 minutes.
  3. On another pan, roast shredded Brussels sprouts with olive oil for 8-10 minutes.
  4. In a bowl, combine cooked rice, roasted vegetables, chopped apple, nuts or seeds, and dried cranberries. Drizzle with vinaigrette and toss gently.

Nutrition

Find it online: https://quickmealhouse.com/wild-rice-harvest-bowls-with-fig-balsamic-vinaigrette/