Butternut Squash Harvest Bowl
Published 12/2/2021
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Pack in the veggies with this delicious Butternut Squash Harvest Bowl recipe! This delicious bowl features butternut squash, roasted brussels sprouts, and a kale apple slaw.
The Ultimate Harvest Bowl
This butternut squash harvest bowl is truly the ultimate fall meal. It’s packed with so many different fall veggies and made with a yummy tahini dressing.
Harvest bowls are an excellent meal to whip up during the fall and winter months because they pack in the veggies and are made with whole grains. They also make for great meal prep for throughout the week.
What is a harvest bowl?
A harvest bowl is a Fall-inspired grain bowl made with in-season produce, a grain, and easy dressing.
Our recipe features butternut squash, brussels sprouts, wild rice, and a yummy tahini dressing.
Elements of a Harvest Grain Bowl
The right amount of savory, just a little sweet, and a whole lot of delicious. This harvest grain bowl is packed with so much goodness. Here’s what it features:
Wild Rice
Cooking wild rice perfectly can be finicky! Learn how to cook wild rice in the Instant Pot or on the stovetop here, and you’ll never have under or over-cooked wild rice again.
Or, if you’re lazy, you can even buy it pre-cooked at the grocery store.
Butternut Squash
Butternut squash is an amazing addition to any grain bowl, especially during harvest time. There are many different ways to cook butternut squash you can choose whatever your heart desires. Here are tutorials for our favorite ways:
Brussels Sprouts
We have many simple brussels sprouts recipes here on Fit Foodie Finds. While this recipe calls for simple roasted brussels sprouts with onion, olive oil, garlic powder, and salt and pepper, feel free to get creative and sub in any of the following brussels sprouts recipes:
- Balsamic Brussels Sprouts on the Grill
- Parmesan Garlic Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Bacon
Kale and Apple Slaw
The kale and apple slaw adds a nice element of sweetness to an otherwise savory bowl. It’s made of:
- Thinly sliced apple
- Baby kale
- Thinly sliced red onion
- Dried cherries or cranberries
- Lemon juice
- Honey
- Apple cider vinegar
All you have to do is toss it all together and you’re ready to rock.
Tahini Dressing
Tahini, olive oil, balsamic vinegar, and garlic powder whisked together make this delicious dressing to truly complete these harvest grain bowls.
If you’re craving a different dressing, be my guest. Here are some Fit Foodie faves that would pair quite nicely with this recipe!
More Harvest Recipes
- 7 Healthy Apple Desserts for Fall
- Fluffy Pumpkin Pancakes
- Instant Pot Butternut Squash
- Healthy Pumpkin Bread
- Harvest Blackberry and Butternut Squash Kale Salad
Butternut Squash Harvest Bowl
Ingredients
Wild Rice
- 1 cup wild rice
- 4 cups water
Brussels Sprouts
- 4 cups brussels sprouts, quartered
- 1/2 yellow onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Butternut Squash
Kale + Apple Slaw
- 1 medium apple, thinly sliced
- 1 cup packed baby kale
- 1/4 large red onion, thinly sliced
- 1/2 cup dried cherries or cranberries
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil
- pinch of salt
Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 2 teaspoons balsamic vinegar
- salt and pepper, to taste
Instructions
Wild Rice
- Place wild rice and water into a large sauce pan. Turn burner to medium/high heat and bring to a boil.
- Cover and turn heat down to low and let simmer for 50 minutes or until it reaches the desired texture.
- Strain water from wild rice and set rice aside.
Brussels Sprouts
- While the wild rice is simmering, preheat oven to 375ºF. Place all ingredients onto a baking sheet and mix together until the Brussels sprouts are covered in olive oil and spices.
- Roast at 375ºF for 25 minutes.
- Remove and set aside.
Butternut Squash
- Turn the Instant Pot’s saute feature on and add olive oil.
- When the olive oil is fragrant, add cubed butternut squash and season with salt and pepper. Saute in the Instant Pot for around 6 minutes or until the butternut squash begins to brown.
- Remove butternut squash from the Instant Pot and place it into a small microwave-safe bowl that will fit in the Instant Pot.
- Pour 1 cup of water into the bottom of the Instant Pot and place the trivet onto the bottom of the Instant Pot.
- Next, place the glass bowl full of butternut squash on top of the trivet. Cover the Instant Pot and cook on high pressure for 1 minute.
- Remove from the Instant Pot and set aside.
Kale + Apple Slaw
- Place all ingredients for the apple kale slaw into a large bowl and mix until all ingredients are combined. Set aside.
Tahini Dressing
- Prepare the dressing by placing all of the ingredients for the tahini dressing into a mason jar. Tightly cover the jar and shake it until all the ingredients are combined.
Harvest Bowl
- Assemble the harvest bowls by evenly distributing the wild rice, brussels sprouts, butternut squash, slaw, and tahini dressing into four separate bowls or meal prep containers.*
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We love this recipe at my house! So hearty and flavorful!