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Roasted Veggie Grain Bowl with Balsamic Dressing

Roasted Veggie Grain Bowl with Balsamic Dressing Bliss

Enjoy a nutritious Roasted Veggie Grain Bowl with Balsamic Dressing, featuring earthy grains and colorful roasted vegetables.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grain Base
  • 1 cup Wild Rice Can swap with quinoa or farro
For the Roasted Vegetables
  • 2 cups Sweet Potatoes Consider using pre-cooked for convenience
  • 2 cups Beets Try pre-cooked beets to save time
For the Fresh Greens
  • 2 cups Kale or Dark Leafy Greens Substitute with spinach or arugula
For Creaminess
  • 1 cup Goat Cheese Replace with feta or dairy-free alternative
For Crunch
  • 1/2 cup Pistachios Swap for nuts or seeds if allergic
For Sweetness
  • 1/2 cup Dried Cherries Fresh pomegranate seeds or cranberries work well too
For the Dressing
  • 1/4 cup Balsamic Dressing Combine olive oil and balsamic vinegar if necessary

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • small mixing bowl

Method
 

Cooking Instructions
  1. Begin by cooking the wild rice according to the package instructions, typically boiling it in water for about 40-50 minutes until tender and fluffy.
  2. Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes and beets into evenly-sized pieces. Toss them in a bowl with olive oil, salt, and pepper. Spread the veggies on a baking sheet lined with parchment paper. Roast for 30-40 minutes, flipping halfway through.
  3. In individual serving bowls, start with a generous layer of the cooked wild rice. Add the roasted sweet potatoes and beets, followed by a handful of fresh kale or your chosen leafy greens.
  4. In a small bowl, whisk together balsamic vinegar, olive oil, a pinch of salt, and pepper until well combined.
  5. Garnish with dollops of creamy goat cheese, sprinkle with chopped pistachios, and add a handful of dried cherries to each bowl.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 350mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 10000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Cut vegetables to similar sizes for even roasting. Store components separately in airtight containers for up to four days.

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