These Wild Rice Harvest Bowls are packed with tasty veggies and wholesome grains, making them perfect for a healthy meal. The star is the fig balsamic vinaigrette that adds a sweet twist!
I love how colorful and fresh these bowls look. Plus, they’re super easy to customize! Toss in whatever veggies you have and enjoy a bowl that makes you feel good inside and out.
Key Ingredients & Substitutions
Wild Rice: This is the base of your harvest bowl. Wild rice has a unique nutty flavor and chewy texture. If you can’t find wild rice, you can use brown rice or quinoa as a substitute; just adjust the cooking time accordingly.
Butternut Squash: Roasting enhances its sweetness. If you’re short on time, cubed sweet potatoes or carrots work well too. Both will bring a lovely taste and color to the bowl!
Fresh Figs: These add a great sweetness. If fresh figs aren’t available, dried figs or even sliced peaches or pears can be a delicious alternative.
Pomegranate Seeds: They provide a lovely crunch and tartness. If you find pomegranates challenging to work with, swap in cranberries or even chopped apples for a similar effect.
Goat Cheese: It gives creaminess to the bowls. If you prefer a dairy-free option, try crumbled tofu or avocado for a smooth texture!
How Can I Perfectly Roast Butternut Squash?
Roasting butternut squash brings out its natural sweetness, making it a key part of this dish. Here’s how to do it well:
- Preheat your oven to 400°F (200°C).
- Cut the squash into evenly sized cubes for consistent cooking.
- Toss with olive oil, salt, and pepper before spreading in a single layer on a baking sheet.
- Roast for 20-25 minutes, turning halfway through, until tender and golden.
Remember, letting the squash cool slightly before adding it to your bowls will keep everything fresh and tasty!
Why Is Tossing the Salad Green Important?
Tossing the salad greens with the vinaigrette ensures that each bite is flavorful. To do this, add the greens to a large bowl, drizzle a bit of the vinaigrette on top, and gently toss with your hands. This simple step really makes a difference!
Feel free to adjust the amount of vinaigrette based on your preference—who doesn’t want a perfectly dressed bite?
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Ingredients You’ll Need:
For the Wild Rice Harvest Bowl:
- 1 cup wild rice blend
- 2 cups water or vegetable broth
- 1 cup butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 apple, thinly sliced
- 3-4 fresh figs, quartered
- 1/4 cup pomegranate seeds
- 1/4 cup goat cheese, crumbled (optional)
- 1/4 cup toasted pine nuts or sunflower seeds
- 1 cup mixed greens or frisée lettuce, chopped
For the Fig Balsamic Vinaigrette:
- 1/4 cup dried figs, chopped finely or 2 tbsp fig jam
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 45 minutes to cook, making a total of about 1 hour for a delicious and nourishing meal!
Step-by-Step Instructions:
1. Cook the wild rice:
Start by rinsing the wild rice blend under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the wild rice, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender. Once done, fluff the rice with a fork and set it aside.
2. Roast the butternut squash:
While the rice is cooking, preheat your oven to 400°F (200°C). Take the cubed butternut squash, toss it in olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer and roast it for 20-25 minutes until it’s tender and caramelized. Once done, remove it from the oven and let it cool slightly.
3. Prepare the fig balsamic vinaigrette:
In a small bowl, whisk together the chopped dried figs (or fig jam) with balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Gradually drizzle in the olive oil while you whisk it until everything is well combined and emulsified. Taste and adjust the seasoning if needed.
4. Toast the nuts:
In a dry skillet over medium heat, add the pine nuts or sunflower seeds. Toast them for about 3-4 minutes, stirring frequently, until they are fragrant and lightly golden. Be careful not to let them burn! Once toasted, remove from heat.
5. Assemble the bowls:
Time to put everything together! Divide the cooked wild rice evenly between bowls. Top each bowl with your roasted butternut squash, sliced apples, quartered figs, pomegranate seeds, mixed greens, crumbled goat cheese (if using), and toasted nuts.
6. Dress the bowls:
Now, drizzle the fig balsamic vinaigrette over each bowl. You can gently toss everything together if you like or leave the dressing on top for a beautiful look.
7. Serve:
Enjoy your grab-and-go Wild Rice Harvest Bowl right away! They are refreshing, wholesome, and full of seasonal flavors, all enhanced by the sweet and tangy fig balsamic vinaigrette. Happy eating!
This delightful recipe combines the nutty texture of wild rice with the sweetness of roasted squash and fresh fruit, garnished with a vibrant vinaigrette—a perfect nutritious meal for anyone!
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Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice for wild rice! Just keep in mind that the cooking time will change; brown rice typically takes about 30-40 minutes to cook, so adjust accordingly.
Can I Make the Vinaigrette in Advance?
Absolutely! The fig balsamic vinaigrette can be made ahead of time. Store it in an airtight container in the fridge for up to a week. Just give it a good shake or whisk before using it to recombine the ingredients!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The rice and roasted vegetables should keep well, but it’s best to add the dressing just before serving to keep the greens fresh.
What Other Veggies Can I Add?
This recipe is super customizable! You can add veggies like roasted Brussels sprouts, chopped kale, or even sautéed mushrooms. Just make sure to roast or cook them beforehand to enhance their flavors!