Wild Rice Grain Bowl with Kale and Roasted Winter Vegetables
Wild rice, kale, and roasted winter vegetables star in this nourishing wild rice grain bowl. Top with a homemade balsamic dressing for a super yummy dinner!
Servings: 4 servings
Calories: 497kcal
Ingredients
Bowl Ingredients
- 1 cup raw wild rice
- 3 cups water
- 3 1/2 cups peeled and cubed butternut squash, cut into 1" pieces Time saving tip: purchase already peeled and cut squash
- 2 1/2 cups carrots, peeled and cut into 1" pieces (about 4-5 carrots) Time saving tip: purchase already peeled and cut carrots
- 2 cups golden or red beets, peeled and cut into 1" pieces (about 4 small to medium beets) Time saving tip: purchase already peeled and cut beets
- 1 lb. boneless, skinless chicken breast, cut into thick slices Time saving tip: grill whole chicken breasts and then slice before serving
- 1 1/2 Tbsp. Olive oil, divided
- 1/8 tsp. Kosher salt
- 1 tsp. Dried basil
- 1 tsp. Dried thyme
- 1 tsp. Lemon pepper
- 1/8 tsp. fresh ground black pepper
- 3 cups kale, torn into small pieces and massaged with 1 tsp. lemon juice Time saving tip: use baby kale instead of tearing and massaging
- 6 Tbsp. Chopped walnuts
- 6 Tbsp. Dried cranberries
Balsamic Vinaigrette
- 4 Tbsp. Extra virgin olive oil
- 3 Tbsp. Lavender balsamic vinegar (or use plain balsamic)
- 1 tsp. Herbs de Provence
- 1/4 tsp. dijon mustard
- dash kosher salt
Instructions
- Rinse the raw wild rice and place in a medium sauce pan with the 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Remove from heat and drain any excess water.
- While rice is cooking, preheat oven to 400° F. Line a rimmed baking sheet with foil. Clean and cut the squash, carrots, and beets and place into a large bowl.
- Mix 1 Tbsp. of the olive oil with the 1/8 tsp. kosher salt, the basil, and the thyme. Drizzle over the cut vegetables and stir till all pieces are coated with the mixture. Pour onto the prepared baking sheet and roast at 400° F for 35 to 40 minutes, until vegetables are tender, but not mushy. Remove from oven.
- Line a smaller rimmed baking sheet with foil. Cut chicken into 1"-2" chunks. Place in bowl and stir in 1 ½ tsp. olive oil, lemon pepper, and pepper. Pour onto prepared baking sheet and roast at 400° F for about 20 to 25 minutes until chicken is cooked through. Remove from oven
- While vegetables and chicken are roasting, make the balsamic by placing the extra virgin olive oil, balsamic vinegar, herbs de provence, dijon mustard, and dash of salt in small dish. Wisk together throuroughly or blend using a hand blender.
- To build bowls, place the following into each bowl: ¾ c. prepared kale, 2/3 c. cooked wild rice, 1 c. roasted vegetables, 1/3 c. cooked chicken, 1 1/2 Tbsp. walnuts, and 1 1/2 Tbsp. dried cranberries. Top with 1 Tbsp. balsamic vinaigrette and serve.