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Recipe

Vegetarian Harvest Grain Bowl

The vegetarian grain bowl that screams all things harvest season! Perfect for meal prep, or serving a group, this Vegetarian Harvest Grain Bowl is about to be your Fall favorite.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
Author: Lee Funke
Yield: 6 servings 1x
Category: Bowls
Method: Oven
Cuisine: American

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

  • 4 cups butternut squash, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water

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

  1. Place wild rice and water into a large sauce pan. Turn burner to medium/high heat and bring to a boil.
  2. Cover and turn heat down to low and let simmer for 50 minutes or until it reaches the desired texture.
  3. Strain water from wild rice and set rice aside.

Brussels Sprouts

  1. 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.
  2. Roast at 375ºF for 25 minutes.
  3. Remove and set aside.

Butternut Squash

  1. Turn the Instant Pot’s saute feature on and add olive oil.
  2. 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.
  3. Remove butternut squash from the Instant Pot and place it into a small microwave-safe bowl that will fit in the Instant Pot.
  4. Pour 1 cup of water into the bottom of the Instant Pot and place the trivet onto the bottom of the Instant Pot.
  5. 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.
  6. Remove from the Instant Pot and set aside.

Kale + Apple Slaw

  1. Place all ingredients for the apple kale slaw into a large bowl and mix until all ingredients are combined. Set aside.

Tahini Dressing

  1. 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

  1. 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.*

Notes

*If you are meal prepping these harvest grain bowls for later hold off on adding the dressing until serving.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 345
  • Sugar: 18
  • Sodium: 110
  • Fat: 20
  • Carbohydrates: 41
  • Fiber: 7
  • Protein: 6

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