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Harvest Grain Bowl Recipe

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4 from 68 reviews

This Harvest Grain Bowl is a hearty and nutritious meal featuring roasted Brussels sprouts, sweet potatoes, carrots, and red onion combined with a wild rice blend, fresh spinach, and a creamy tahini balsamic dressing. Perfect for a wholesome lunch or dinner, this recipe offers a delightful blend of flavors and textures, topped with crunchy pepitas and optionally, tender diced chicken breast for extra protein.

Ingredients

Vegetables

  • 2 1/2 cups Brussels sprouts, halved
  • 2 cups diced sweet potatoes (about 2 large sweet potatoes)
  • 2 cups baby carrots
  • 2 cups cubed red onion (about 1 medium onion)

Oils & Seasonings

  • 2-3 Tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper

Greens & Toppings

  • 1 1/2 cups spinach, chopped
  • 1/4 cup pepitas

Grains & Protein

  • 3 cups cooked wild rice blend
  • 2 cups cooked diced chicken breasts (optional)

Dressing

  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 3 Tablespoons tahini
  • 1 teaspoon Dijon mustard
  • 2-3 Tablespoons water (to thin dressing to drizzle consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the vegetables.
  2. Drizzle Vegetables with Oil: Place the halved Brussels sprouts, diced sweet potatoes, baby carrots, and cubed red onion evenly on a baking sheet and drizzle with 2 to 3 tablespoons of avocado oil to coat.
  3. Add Seasoning: Sprinkle 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon dried basil, and 1/2 teaspoon pepper over the vegetables. Toss well to combine so the veggies are evenly coated with oil and spices.
  4. Roast Vegetables: Roast the seasoned vegetables in the oven for about 30 minutes. Toss them halfway through cooking to ensure even roasting. The vegetables should become tender and slightly caramelized.
  5. Prepare Dressing: While the vegetables roast, combine 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 3 tablespoons of tahini, and 1 teaspoon of Dijon mustard in a small bowl. Whisk the mixture until smooth.
  6. Thin Dressing: Gradually add 2 to 3 tablespoons of water to the dressing, whisking continuously, until it reaches a drizzle-able consistency suitable for topping the bowls.
  7. Assemble Grain Bowls: Distribute 3/4 cup of cooked wild rice blend evenly into 4 bowls. Add 1/4 cup of chopped spinach to each bowl on top of the rice.
  8. Add Roasted Vegetables: Divide the roasted vegetables evenly among the bowls, layering them on top of the rice and spinach.
  9. Add Toppings and Protein: Sprinkle 1 tablespoon of pepitas over each bowl for crunch. If desired, add 1/2 cup of cooked diced chicken breasts to each bowl for added protein.
  10. Drizzle Dressing: Drizzle the prepared tahini balsamic dressing over each assembled bowl evenly.
  11. Serve and Enjoy: Serve immediately to enjoy the warm roasted veggies and fresh, creamy dressing combination.

Notes

  • The chicken is optional and can be omitted to keep this dish vegetarian.
  • You can substitute wild rice blend with quinoa or brown rice if preferred.
  • Roasting vegetables ahead of time and storing in the fridge makes this bowl easy to assemble quickly during the week.
  • Adjust seasoning according to taste, especially salt and pepper.
  • The dressing can be made a day ahead and stored refrigerated for convenience.

Find it online: https://recipethrive.com/harvest-grain-bowl-recipe/