Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a delightful dish that captures the essence of fall, then you’ve come to the right place! Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are not only packed with wholesome ingredients, but they also look stunning on your table. This recipe has become a favorite in my home because it’s so versatile; it’s perfect for busy weeknights or cozy family gatherings. The combination of flavors from roasted butternut squash and sweet apples pairs beautifully with the tangy fig balsamic vinaigrette, making every bite a celebration of autumn.

Plus, this dish is as nourishing as it is gorgeous. You’ll love how easy it is to whip up, even during those hectic days when you’re juggling dinner prep and everything else life throws at you!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe requires minimal hands-on time, allowing you to focus on other tasks while it cooks.
• Family-Friendly Appeal: With its colorful veggies and delightful flavors, even picky eaters will find something to love.
• Make-Ahead Convenience: You can easily prepare components in advance and assemble them just before serving.
• Comfort Food Done Right: It’s hearty enough to satisfy but light enough to feel good about eating!
• Nutrient-Packed: Filled with wholesome ingredients, this bowl is a great way to enjoy healthy eating without sacrificing flavor.

Ingredients You’ll Need

Making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is simple because the ingredients are all wholesome and easy to find. Here’s what you’ll need:

For the Rice and Vegetables

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1-3/4 cups gluten free chicken broth
• 3 cups 1” butternut squash cubes (~1 small squash)
• 3 Tablespoons extra virgin olive oil (divided)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon chili powder
• 1/8 teaspoon cinnamon
• Salt and pepper

For the Bowl Assembly

• 9 oz thinly shredded brussels sprouts
• 1 large or 2 small apples (chopped)
• 3 oz white cheddar cheese (cut into cubes)
• 1/3 cup sliced almonds or pepitas
• 1/3 cup dried cranberries

For the Fig Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 small clove garlic (pressed or very finely minced)
• 2 Tablespoons fig jam
• Salt and pepper

Variations

One of the best things about this recipe is its flexibility! Feel free to mix things up based on your preferences or what you have on hand.

• Swap the protein: Add cooked chicken or chickpeas for extra protein if desired.
• Change up the cheese: Try feta or goat cheese for a different flavor profile.
• Use seasonal vegetables: Experiment with roasted carrots or sweet potatoes instead of butternut squash.
• Add some greens: Toss in fresh spinach or kale for added nutrients and color.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Rice

Start by adding the Wild Blend Rice and gluten-free chicken broth to a small saucepan. Bring it to a simmer, cover it with a lid, then reduce the heat. Let it simmer for about 40-50 minutes until the rice is tender. Fluffing it with a fork afterward helps separate the grains, giving your bowl a nice texture!

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick foil. Toss together your butternut squash cubes with 1-1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roasting brings out that lovely sweetness in the squash—it’s such an important step! Roast for 15-20 minutes until tender.

Step 3: Roast Brussels Sprouts

While your squash is roasting, take another half sheet pan lined in parchment paper. Add shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss well before placing them in the oven after stirring your squash. These will roast for about 8-10 minutes until they’re golden brown and tender—so delicious!

Step 4: Assemble Your Bowls

In a large mixing bowl, combine your cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, almonds or pepitas, and dried cranberries. Drizzle that luscious Fig Balsamic Vinaigrette over everything and toss gently to coat all those beautiful ingredients together. Serve immediately—you’ll love how vibrant this dish looks!

Pro Tips for Making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Creating these delightful bowls is a breeze, especially with a few handy tips to ensure they turn out perfectly!

• Use high-quality rice: Selecting a premium Wild Blend Rice, like Lundberg, enhances the flavor and texture of your dish. Quality grains cook more evenly and provide a nutty taste that complements the other ingredients beautifully.

• Roast vegetables for maximum flavor: Roasting butternut squash and Brussels sprouts brings out their natural sweetness and adds delicious caramelized flavors. It’s an easy way to elevate the overall taste of your harvest bowls.

• Prep ahead for quick meals: You can cook the rice and roast the vegetables in advance, making assembly a breeze on busy weeknights. Store them in the fridge, and you’ll have a nutritious meal ready in minutes!

• Experiment with toppings: Feel free to customize your bowls by adding different nuts or seeds, or even swapping in seasonal fruits. Each variation offers a unique twist while keeping the core flavors intact.

• Make extra vinaigrette: This Fig Balsamic Vinaigrette is not just for this recipe! Whip up a double batch to drizzle over salads or grilled veggies throughout the week, adding that perfect sweet-tart balance to any dish.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Serving these colorful and nutritious bowls can be as fun as preparing them! Here are some ideas to make your presentation pop.

Garnishes

• Fresh herbs: Sprinkle chopped fresh parsley or cilantro on top for a burst of color and freshness.
• Crumbled feta or goat cheese: If you’re open to trying different cheeses, these add creaminess that contrasts nicely with the other textures.
• Microgreens: A handful of microgreens can elevate your dish visually while contributing additional nutrients.

Side Dishes

• Roasted Vegetable Medley: Toss seasonal vegetables like carrots, zucchini, and bell peppers in olive oil and herbs before roasting. Their vibrant colors complement your harvest bowls while providing extra fiber and vitamins.

• Quinoa Salad: A light salad made with quinoa, diced cucumbers, cherry tomatoes, and lemon dressing pairs wonderfully. It adds a refreshing element that balances out the richness of the cheese.

• Apple Slices with Almond Butter: For a sweet touch alongside your savory bowl, serve crisp apple slices dipped in almond butter. The crunchiness contrasts well with the soft textures of your main dish.

• Simple Green Salad: A basic green salad with mixed greens, cucumber, and a light vinaigrette creates a refreshing counterpart. It’s an easy way to incorporate more veggies into your meal without overshadowing the star dish.

Enjoy crafting these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They’re not only nutritious but also visually stunning—perfect for sharing at gatherings or savoring during cozy dinners at home.

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can whip them up in advance and enjoy a healthy, delicious meal throughout the week.

Storing Leftovers

• Store any leftover bowls in an airtight container in the refrigerator.
• They will stay fresh for up to 4 days.
• If you prefer, you can keep the vinaigrette separate until ready to serve to maintain freshness.

Freezing

• To freeze, pack the assembled bowls in freezer-safe containers.
• They can be frozen for up to 3 months.
• For best results, consider freezing the components separately (rice, vegetables, and vinaigrette) so they maintain their textures.

Reheating

• To reheat, simply microwave individual portions for 2-3 minutes or until heated through.
• Alternatively, you can reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking.

FAQs

If you have questions about this delightful recipe, you’re in the right place!

Can I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette vegan?

Absolutely! This recipe is already vegetarian, and by omitting the cheese or substituting it with a plant-based alternative, you can easily make it vegan.

How long do Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette last in the fridge?

These bowls will last up to 4 days when stored properly in an airtight container. Enjoy them as quick meals throughout your busy week!

What can I substitute for white cheddar cheese in Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

You can use a dairy-free cheese alternative or simply omit it altogether. The bowls will still be delicious without it!

Can I add other vegetables to my Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Definitely! Feel free to mix in seasonal veggies like roasted carrots or sweet potatoes to suit your taste.

Final Thoughts

I hope you find joy in making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They’re not only visually stunning but also packed with flavors that celebrate fall. Whether you’re prepping for the week ahead or hosting a cozy dinner party, these bowls are sure to impress. Enjoy every bite and feel free to experiment with different ingredients—cooking should always be fun and personal! Happy cooking!