The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.
I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It’s my favorite way to prep them.
In This Post
- Jump To Recipe
- Why I Love This Recipe
- How to Make It (+ Meal Prep!)
- Video
- Frequently Asked Questions
- Ratings
Watch How To Make These Grain Bowls
I Love a Good Grain Bowl.
What’s colorful and nutritious and playful and makes your tastebuds feel very alive? This bowl.
Roasted root vegetables, earthy grains, and dried fruit. Dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.
This grain bowl is:
- really delicious
- colorful
- packed with nutrition
- calorie-dense (in a good way)
- super satisfying
- adaptable (pick and choose your favorite roasted vegetables)
- really good with or without protein
- playful
A) Yes, it’s a slice of healthy eating heaven, and B) this is the salad / bowl situation you want gracing the shelves of your fridge this winter.
Like, for days. Because you can meal-prep it! THANK YOU GRAIN BOWLS for knowing what we need.
How To Make These Grain Bowls
We’re working with just three steps here. THREE STEPS.
- Roast The Vegetables: Sweet potatoes and beets in the oven for 30 minutes. Done!
- Cook the Rice: I’d start this right away since wild rice can take some time.
- Make The Dressing: I like to blend this dressing so that it gets super smooth and almost creamy. Delicious!
Once you have all your elements ready to go, all you need to do is assemble in bowls.
How To Meal Prep This
One of the best things about these grain bowls is that they can stand up to some fridge time. Here’s how I like to store this for meal prep:
- Keep the kale, goat cheese, and pistachios separate to maintain their freshness.
- The roasted vegetables, wild rice, and dried cherries can sit tight in a little bit of balsamic dressing while it’s in the fridge and kinda just keeps getting better and better.
When you’re ready to eat, combine it all together and add a little more dressing to coat the greens. Meal prep superstar!
This grain bowl is as versatile as it gets.
Eat it warm or cold. Eat it on its own for lunch, or add a fried egg for a breakfast hash situation (gah!), or top it with some grilled chicken or pan-fried halloumi (omg yum) for dinner. Use a different dressing, or make the balsamic dressing and put it all over everything.
Don’t have wild rice? Swap in quinoa, farro, or your favorite grain.
Don’t have the patience to roast beets? Get pre-cooked ones at the store.
Don’t LIKE beets? Sub in another favorite roasted vegetable.
Hate pistachios and/or goat cheese? Any nut/seed or crumbly cheese will work.
However you do it, this rainbowy grain bowl has totally got your back.
Frequently Asked Questions About This Recipe
Can I use a different grain?
Yep! Swap in quinoa, farro, or your favorite grain.
What other vegetables could I use?
Roasted carrots, cauliflower, and/or brussels sprouts would work great here.
What other cheese could I use?
Parmesa, feta, blue cheese, or some pan-fried halloumi would be delicious.
How can I add protein to this?
This would be perfect with some chicken (grilled, roasted, air-fried) or some chickpeas for a vegetarian-friendly option.
Can I make this vegan?
Yes! Skip the cheese and skip the mayonnaise.
Description
The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.
Instructions
- Roasted Vegetables and Wild Rice: Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.
- Dressing: In a blender or food processor, blend dressing ingredients together until smooth.
In a blender or food processor, blend dressing ingredients together until smooth. - Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)
- Assemble: To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.
Notes
For meal prepping: store sweet potatoes, beets, and wild rice together. Combine with kale, goat cheese, and pistachios, and dressing before eating.
