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Wild Rice Grain Bowl with Kale and Roasted Winter Vegetables

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A vibrant and nourishing grain bowl featuring nutty wild rice, massaged kale, and caramelized roasted winter vegetables, topped with your choice of tahini, vinaigrette, and flavorful garnishes.

Ingredients

  1. 3 cups cooked wild rice
  2. 2 cups sweet potatoes, cubed
  3. 2 cups butternut squash, cubed
  4. 2 cups Brussels sprouts, halved
  5. 2–3 tbsp olive oil
  6. Salt and black pepper, to taste
  7. 4 cups fresh kale, chopped
  8. 2 tbsp lemon juice
  9. 3–4 tbsp tahini or vinaigrette dressing
  10. Optional toppings: toasted pumpkin seeds, dried cranberries, crumbled feta

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  1. Toss sweet potatoes, butternut squash, and Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast vegetables for 25–30 minutes, stirring halfway, until tender and caramelized.
  3. While vegetables roast, massage chopped kale with lemon juice and a pinch of salt until slightly softened.
  4. Assemble bowls with a base of wild rice, topped with kale and roasted vegetables.
  5. Drizzle with tahini or vinaigrette and finish with optional toppings. Serve warm or at room temperature.

Notes

  1. Add roasted beets, carrots, or parsnips for extra color and flavor.
  2. Swap wild rice for quinoa, farro, or brown rice.
  3. Include chickpeas, lentils, or tofu for added protein.
  4. Use spinach or arugula instead of kale for a milder green.
  5. Top with a balsamic glaze for a sweeter finish.

Nutrition

Find it online: https://thefamilycooking.com/wild-rice-grain-bowl-with-kale-and-roasted-winter-vegetables/