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Healthy Fall Grain Bowl

Course Main Course, Salad
Keyword grain bowl
Servings 4 servings



  • 6 cups water
  • 1 teaspoon salt
  • 1 cup wild rice


  • 2-3 Tablespoons avocado oil
  • 1 acorn squash, sliced
  • 16 oz Brussels sprouts, halved
  • Tandoori Masala Spice
  • Ground ginger
  • Ground turmeric
  • Ground black pepper

To Serve

  • Apples, sliced
  • Chopped kale
  • Bleu cheese or feta cheese
  • Pumpkin seeds
  • Tahini dressing or apple cider vinaigrette


For the Grain:

  • Bring 6 cups water to a boil. Add 1 teaspoon fine sea salt and 1 cup wild rice. Bring everything back to a boil before reducing the heat to maintain a low boil. Cook until the rice is tender, about 45 minutes.
  • Drain the rice in a sieve or fine-mesh colander. Serve warm or rinse with cold water to cool. and drying, so double check the package instructions before beginning.
  • Note: Wild rice preparation times vary by harvesting

To Roast:

  • Preheat oven to 400°F. Arrange squash slices and Brussels sprouts evenly on an oiled sheet pan. Drizzle with oil, then season with the ground spices, to taste.
  • Roast until the squash is golden brown and tender, 25 to 30 minutes.

To Serve:

  • Add 1 cup of cooked rice to a bowl. Top with the roasted squash and Brussels sprouts. Add apple slices, chopped kale, cheese and pumpkin seeds.
  • A tahini dressing or apple cider vinaigrette pairs well with these fall flavors.