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Roasted Veggie Grain Bowl with Balsamic Dressing Recipe

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4.4 from 7 reviews

This Roasted Veggie Grain Bowl with Balsamic Dressing is a vibrant, nourishing meal packed with roasted beets and sweet potatoes, nutty wild rice, fresh kale, and topped with creamy goat cheese and crunchy pistachios. The dish is finished with a tangy, slightly sweet balsamic dressing that complements the earthy vegetables perfectly. Ideal for a wholesome lunch or dinner, this recipe brings together a harmony of textures and flavors while being easy to prepare and suitable for meal prep.

  • Total Time: 1 hour 0 minutes
  • Yield: 6 servings

Ingredients

Roasted Vegetables

  • 3 large golden or red beets, cubed
  • 3 medium sweet potatoes, cubed
  • Olive oil, for roasting
  • Salt, for roasting

Grain

  • 1 cup wild rice, uncooked

Additional Ingredients

  • 1/2 cup dried cherries
  • 8-10 cups shredded kale
  • 3/4 cup crumbled goat cheese
  • 3/4 cup pistachios

Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 1 cup olive oil
  • 2 tablespoons mayonnaise (optional but deliciously creamy)
  • 1 teaspoon salt
  • 2 teaspoons Dijon mustard

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Toss the cubed beets and sweet potatoes with olive oil and salt to coat evenly. Spread the vegetables in a single layer on parchment-lined baking sheets to ensure even roasting.
  2. Roast Vegetables: Place the baking sheets in the preheated oven and roast the vegetables for 30 minutes. The beets and sweet potatoes should become tender and slightly caramelized upon completion.
  3. Cook Wild Rice: While the vegetables roast, cook the wild rice according to the package instructions. Typically, this involves simmering the rice in water until tender, which usually takes about 45-50 minutes.
  4. Make Dressing: In a blender or food processor, combine balsamic vinegar, olive oil, mayonnaise (if using), salt, and Dijon mustard. Blend until the dressing is smooth and emulsified, creating a creamy and tangy balsamic dressing.
  5. Mix Salad Base: In a large bowl, combine the roasted beets, sweet potatoes, cooked wild rice, and dried cherries. Toss these ingredients lightly with a small amount of the prepared dressing to coat and infuse flavor.
  6. Assemble Grain Bowls: To serve, place a generous pile of shredded kale on each plate or bowl. Scoop the wild rice and roasted vegetable mixture on top of the kale.
  7. Add Toppings and Serve: Finish the bowl by sprinkling crumbled goat cheese and pistachios over the top. Drizzle with extra balsamic dressing as desired for additional flavor. Serve immediately or refrigerate the base mixture for up to several days for easy meal prep.

Notes

  • You can substitute goat cheese with a vegan cheese alternative to make this recipe vegan.
  • Mayonnaise in the dressing is optional but adds delicious creaminess; you can omit it or use a vegan mayonnaise.
  • Wild rice can be replaced with other grains like quinoa or brown rice based on preference.
  • To speed up cooking, roast the vegetables in a single layer ensuring they are not overcrowded on the baking sheet.
  • This dish stores well in the refrigerator for up to 4 days and is great for meal prepping.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Grain Bowl
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/roasted-veggie-grain-bowl-with-balsamic-dressing-recipe/