Go Back
–+ servings
Sweetgreen copycat harvest bowls recipe.
Print

Harvest Grain Bowl

These Wild Rice Fall Harvest Bowls have been one of my favorite easy, healthy fall dinners for years. With 30 grams of protein and tons of flavor, every bite is so good! Roasted Brussels sprouts, carrots, sweet potatoes, fresh greens, wild rice, and pepitas all topped with a hearty balsamic tahini dressing. These Fall Harvest Bowls can be made in just over 30 minutes and are perfect for the entire family!
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 634kcal
Author Christine McMichael

Equipment

Ingredients

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 mediums 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

  • Preheat the oven to 375 degrees F.
  • Place the vegetables on a baking sheet and drizzle with the avocado oil.
  • Sprinkle all the seasonings over the veggies and toss them to coat them in oil and spices.
  • Roast the vegetables for about 30 minutes, tossing halfway to ensure that they are evenly cooked. The vegetables should be tender.
  • While the vegetables are roasting, combine the dressing ingredients except the water in a small bowl.
  • Whisk until smooth and add water a little at a time to reach a drizzle consistency.
  • Add 3/4 cup cooked rice to 4 bowls along with 1/4 cup chopped spinach.
  • Divide the roasted veggies between the bowls, then top with pepitas and dressing.
  • Serve and enjoy!

Notes

Tips:
  • Use pre-cut veggies if you can! This is a major time saver.
  • The chicken is optional, but feel free to add any type of protein you want. Cooked steak, roasted chickpeas, or baked salmon are all delicious options!
  • Be sure to use organic, high-quality meat from Butcher Box! It's truly the best for these bowls and everyday healthy dinners. And the best part is that it's delivered straight to your doorstep!
How to Make Instant Pot Wild Rice:
  1. Rinse 1 1/2 cups wild rice blend.
  2. Add them to the Instant Pot with 1 1/2 cups of water.
  3. Turn the valve to the "sealed" position, then cook on high pressure for 15 minutes.
  4. Quick release to let the steam out and turn off Instant Pot.
  5. Fluff with a fork and enjoy!

Nutrition

Serving: 1Bowl | Calories: 634kcal | Carbohydrates: 63g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 771mg | Potassium: 1168mg | Fiber: 11g | Sugar: 13g | Vitamin A: 19776IU | Vitamin C: 60mg | Calcium: 134mg | Iron: 5mg