Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy, nourishing dish that captures the essence of fall, then you’re in for a treat with these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This recipe is one of my absolute favorites because it’s not just delicious; it also feels like a warm hug on a chilly day. Packed with wholesome ingredients and bursting with flavor, these bowls are perfect for busy weeknights or family gatherings when you want to impress without spending hours in the kitchen.

What makes this dish truly special is how vibrant and colorful it is. Each ingredient sings together beautifully, creating a feast for both the eyes and the palate. Plus, you can make it ahead of time, making your life a little easier when mealtime rolls around!

Why You’ll Love This Recipe

• Colorful presentation: The bright colors of butternut squash, apples, and brussels sprouts create an eye-catching bowl.
• Easy preparation: With just a few simple steps, you can have a hearty meal ready in no time.
• Make-ahead friendly: Perfect for meal prep! You can store leftovers in the fridge for quick lunches or dinners.
• Nutrient-packed: This dish is loaded with healthy ingredients that nourish your body while satisfying your taste buds.
• Family-approved: Even picky eaters will love digging into these delicious flavors!

Ingredients You’ll Need

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette feature simple, wholesome ingredients that come together to create a delightful meal. Here’s what you’ll need:

For the Bowls

• 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 to taste
• 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 to taste

Variations

One of the best things about these bowls is their flexibility! You can easily adapt them to suit your tastes or whatever you have on hand.

• Swap the protein: Add cooked quinoa or chickpeas for an extra boost of protein.
• Change up the cheese: Try feta or goat cheese instead of white cheddar for a different flavor.
• Mix in greens: Toss in some fresh spinach or kale for added nutrients and color.
• Add more fruits: Substitute pears or pomegranate seeds for apples to switch up the sweetness.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Rice

Start by adding the Wild Blend Rice and gluten free chicken broth to a small saucepan. Bring it to a simmer, place a lid on top, turn down the heat to low, and let it simmer for about 40-50 minutes until tender. Fluffing it with a fork at the end will help keep those grains separate and fluffy!

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick sprayed foil and add those beautiful butternut squash cubes. Drizzle with 1-1/2 tablespoons of olive oil and sprinkle on garlic powder, chili powder, cinnamon, salt, and pepper. Toss everything together so each piece is coated nicely! Roasting them until tender brings out their natural sweetness—yum!

Step 3: Roast the Brussels Sprouts

On another half sheet pan lined similarly, add shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss again to coat evenly. These will roast alongside your squash for about 8-10 minutes until they’re tender and golden brown—a delightful addition full of flavor!

Step 4: Assemble Your Bowls

In a large mixing bowl, combine that fluffy rice with roasted butternut squash, brussels sprouts, chopped apples, cheese cubes, nuts (or pepitas), and dried cranberries. Now comes the fun part—drizzle your homemade Fig Balsamic Vinaigrette over everything! Toss gently until all those delicious flavors are well combined. Serve immediately and enjoy every bite!

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

Creating the perfect Wild Rice Harvest Bowls is a delightful journey, and these tips will help you make it even more enjoyable!

• Use quality rice: Selecting high-quality wild rice, like Lundberg Wild Blend Rice, ensures a rich, nutty flavor and great texture in your dish.

• Customize your veggies: Feel free to swap out butternut squash or Brussels sprouts for other seasonal vegetables like sweet potatoes or kale. This keeps the recipe fresh and exciting!

• Make ahead: Prepare the components of the salad in advance—cook the rice and roast the vegetables earlier in the day. This makes assembling your bowls a breeze when you’re ready to eat.

• Adjust the vinaigrette: Want a little more sweetness? Add an extra teaspoon of fig jam to your vinaigrette. A touch of honey can also enhance its flavor if you desire.

• Add crunch: Tossing in some toasted nuts or seeds right before serving adds a delightful crunch that complements the soft textures of the rice and veggies.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Presenting your Wild Rice Harvest Bowls beautifully can elevate your dining experience. Here are some creative ideas for serving this vibrant dish.

Garnishes

• Fresh herbs: Sprinkle chopped fresh parsley or cilantro on top for a burst of color and fresh flavor.
• Crumbled feta or goat cheese: Although not strictly necessary, adding a sprinkle of crumbled cheese can introduce a creamy element that pairs beautifully with the vinaigrette.

Side Dishes

• Garlic Roasted Green Beans: Tender green beans roasted with garlic provide a crisp contrast that complements the sweetness of the harvest bowl.
• Simple Arugula Salad: A light salad dressed with lemon juice and olive oil offers a peppery bite that balances out the richness of the main dish.
• Quinoa Tabbouleh: This refreshing salad made with quinoa, tomatoes, cucumbers, and herbs adds a Mediterranean twist that pairs nicely with the flavors of fig balsamic vinaigrette.
• Roasted Sweet Potato Wedges: The natural sweetness of roasted sweet potatoes makes them an ideal side dish—simple yet satisfying alongside your harvest bowls.

Enjoy crafting these beautiful bowls filled with seasonal goodness! Whether you’re hosting friends for dinner or treating yourself to a cozy meal at home, these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are sure to impress.

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can easily make them ahead of time and store them for quick lunches or dinners throughout the week.

Storing Leftovers

• Allow the bowls to cool completely before storing.
• Transfer any leftovers into airtight containers.
• Store in the refrigerator for up to 4 days.

Freezing

• Assemble the components separately (rice, squash, brussels sprouts, etc.) for optimal freshness when freezing.
• Place each component in a freezer-safe container or bag.
• They can be frozen for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• To reheat, place in a microwave-safe dish and cover. Heat on medium power until warmed through, about 2-3 minutes.
• Alternatively, reheating on the stovetop over medium heat is also an option; just add a splash of broth or water to prevent sticking.

FAQs

Here are some common questions you might have about this recipe!

Can I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette without cheese?

Absolutely! You can skip the cheese or substitute it with a dairy-free alternative to keep it vegan-friendly.

What are some variations for Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Feel free to mix in your favorite fall vegetables like roasted sweet potatoes or carrots. You can also swap almonds with walnuts or pecans for a different crunch!

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

These bowls will stay fresh for up to 4 days when stored properly in an airtight container in the refrigerator.

Can I use other grains instead of wild rice?

Yes! Quinoa or brown rice would be excellent substitutes if you’re looking for something different while still keeping it wholesome.

Final Thoughts

I truly hope you enjoy making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette as much as I do! They’re not only colorful and delicious but also packed with healthy ingredients that celebrate fall flavors. Whether you’re prepping for the week ahead or whipping up a cozy dinner, these bowls are sure to bring warmth and joy to your table. Happy cooking!

---

Dinner