Here’s a more casual take on your winter grain bowl recipe:
What You’ll Need:
- 3 large golden or red beets, cubed
- 3 medium sweet potatoes, cubed
- Olive oil and salt for roasting
- 1 cup uncooked wild rice
- 1/2 cup dried cherries
- 8-10 cups of shredded kale
- 3/4 cup crumbled goat cheese
- 3/4 cup pistachios
For the Dressing:
- 1/4 cup balsamic vinegar
- 1 cup olive oil
- 2 tablespoons mayonnaise (optional but makes it super creamy)
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
How to Make It:
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Roast the Veggies and Cook the Rice: Preheat your oven to 425 degrees. Toss the beets and sweet potatoes in a bit of olive oil and salt, then spread them out on a baking sheet lined with parchment paper. Roast them for about 30 minutes. While they’re in the oven, cook the wild rice according to the instructions on the package.
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Whip Up the Dressing: Blend all the dressing ingredients together in a blender or food processor until it’s smooth and creamy.
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Mix It Up: In a big bowl, mix together the roasted beets, sweet potatoes, cooked wild rice, and dried cherries. Drizzle a bit of the dressing over it and give it a good toss. You can do this ahead of time and keep it in the fridge for a few days.
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Serve It Up: When you’re ready to eat, put a heap of kale on your plate, then scoop some of the wild rice salad on top. Sprinkle it with goat cheese and pistachios, then drizzle some more dressing over the top. It’s like a mini spa day for your taste buds!
Meal Prep Tip: You can store the roasted sweet potatoes, beets, and cooked wild rice together in the fridge. When you’re ready to eat, just add the kale, goat cheese, pistachios, and dressing.
Enjoy your delicious and healthy winter grain bowl!
