Ingredients
Scale
- Fall Veggies & Rice Harvest Bowls
- 2 1/2 cups brussels sprouts, halved
- 2 cups diced sweet potatoes (about 2 large sweet potatoes)
- 2 cups baby carrots
- 2 cups cubed red onion (about 1 medium onion)
- 2–3 Tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1 1/2 cup spinach (chopped)
- 1/4 cup pepitas
- 3 cups cooked wild rice blend
- 2 cups cooked diced chicken breasts (optional)
- Creamy Tahini Balsamic Dressing
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons tahini
- 1 teaspoon dijon mustard
- 2–3 Tablespoons water (as needed to thin to drizzle consistency)
Instructions
- Fall Veggies & Rice Harvest Bowls:
- Preheat your oven to 400 degrees Fahrenheit.
- Place brussels sprouts, sweet potatoes, carrots, and red onion on a large baking sheet. Drizzle with avocado oil and season with salt, garlic powder, dried basil, and pepper. Toss to coat evenly.
- Roast vegetables for 25-30 minutes, stirring halfway, until tender and golden.
- While vegetables are roasting, cook wild rice blend according to package instructions.
- If using chicken, dice and cook until no longer pink and fully cooked through.
- Chop spinach and set aside.
- Once vegetables are cooked, assemble bowls with rice, roasted vegetables, chicken (if using), spinach, and pepitas.
- Creamy Tahini Balsamic Dressing:
- Whisk together olive oil, balsamic vinegar, tahini, dijon mustard, and water. Blend until smooth, thinning to drizzle consistency.
- Drizzle assembled bowls with dressing. Enjoy warm or at room temperature.
- Prep Time: PT10M
- Cook Time: PT30M
- Method: Lunch,Dinner,Appetizer,Main Course
- Cuisine: American