This healthy fall grain bowl is a little sweet, a little savory and a little bit earthy with dark leafy greens and roasted Brussels sprouts. It’s full of cozy fall vibes and colors.
A hot, humid summer left me dramatically wondering if I’d ever want to cook or bake again. With a proverbial hand to my forehead, I’d question if the spirits of creativity had abandoned our kitchen. Would we be stuck in a purgatory of alternating Chipotle, Choolaah and the city’s best sourdough pizzas (that part wouldn’t be so bad)? But then, magically, the weather shifted, as it always does.
The colors exploded. I packed thermoses of pumpkin soup and picnicked. I began to wear nothing but wool and flannel. I wrapped scarves around my neck until my face was barely visible. Cravings for sugary squash combinations and warm cookies returned. In short, fall weather inspires my baking vibes, but before I settle into butter, sugar and flour, I try to eat my fair share of veggies. That’s where a healthy fall grain bowl comes into play.
Roasted with masala spice, ginger and turmeric, the Brussels sprouts and acorn squash have a pleasant warmth to them.
The beauty of this healthy fall grain bowl is you customize it according to your tastes or according to what you have on hand. Prepped in bulk, these grain bowls take the stress out of weekday lunches. Pair this combination with roasted salmon or grilled chicken for a more substantial dinner or a higher-protein version.
With Thanksgiving right around the corner, you can also throw your leftovers into the mix. Add some cranberries for a tart contrast, some herb-crusted turkey, and you’re on your way to more variety.
Healthy Fall Grain Bowl
Makes 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 black pepper
Bleu cheese or feta cheese
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. Note: Wild rice preparation times vary by harvesting and drying, so double check the package instructions before beginning.
For the Roasting: 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.
So go eat your veggies and whole grains, so we can meet back here and talk about dessert soon! 😉