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Fall Veggies & Rice Harvest Bowls

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A cozy and nourishing harvest bowl filled with roasted fall vegetables, hearty rice, and a maple-Dijon dressing. Perfect for meal prep or a comforting autumn dinner.

Ingredients

  • 1 cup brown rice (or wild rice blend)
  • 2 cups sweet potatoes, cubed
  • 2 cups Brussels sprouts, halved
  • 1 cup carrots, sliced
  • 1 medium red onion, chopped
  • 3 tbsp olive oil (divided)
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 2 cups chopped kale or spinach
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans or walnuts
  • Optional: 1/4 cup crumbled goat cheese or feta

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cook the rice according to package directions and set aside.
  3. On a baking sheet, toss the sweet potatoes, Brussels sprouts, carrots, and red onion with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
  4. In a small bowl, whisk together 1 tablespoon olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt to make the dressing.
  5. In a large bowl, combine the cooked rice, roasted vegetables, kale, dried cranberries, and nuts.
  6. Drizzle with the maple-Dijon dressing and toss to coat evenly.
  7. Top with crumbled goat cheese or feta, if desired, and serve warm or at room temperature.

Notes

  • Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • Enjoy warm, chilled, or at room temperature.
  • For a vegan version, omit cheese or use a vegan substitute.
  • Add roasted chickpeas or grilled tofu for extra protein.

Nutrition

Find it online: https://thefamilycooking.com/fall-veggies-rice-harvest-bowls-2/