Iowa Girl Eats · by Kristin Porter★ 5.0 (35)
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
NUTRITION · PER SERVING75M COOK
CAL 24%·PRO 18%
CARBS 42G36% OF CAL
7G FIBER18G SUGAR17G OTHER
FAT 33G62% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted wild rice bowls layered with charred butternut squash, Brussels sprouts, apples, and seeds, finished with a fig balsamic vinaigrette. Hearty and autumnal, perfect for a vegetarian dinner.
mainamericangrain bowl🍪 sheet pan⚡ microwave🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1-3/4 cups gluten free chicken broth
- 3 cups 1” butternut squash cubes (~1 small squash)
- 3 Tablespoons extra virgin olive oil (divided)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon cinnamon
- salt and pepper
- 9 oz thinly shredded brussels sprouts
- 1 large or 2 small apples (chopped)
- 3 oz white cheddar cheese (cut into cubes)
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 small clove garlic (pressed or very finely minced)
- 2 Tablespoons fig jam
At a glance
PER SERVING · TIME 75M
CAL 24%·PRO 18%
CARBS 42G36% OF CAL
7G FIBER18G SUGAR17G OTHER
FAT 33G62% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 5m
- Sodium
- 541mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 144mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.