Here’s a laid-back, easy-to-follow version of 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 of uncooked wild rice
- 1/2 cup of dried cherries
- 8-10 cups of shredded kale
- 3/4 cup of crumbled goat cheese
- 3/4 cup of pistachios
For the Balsamic Dressing:
- 1/4 cup of balsamic vinegar
- 1 cup of olive oil
- 2 tablespoons of mayonnaise (optional, but it makes it super creamy)
- 1 teaspoon of salt
- 2 teaspoons of 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 part ahead of time and keep it in the fridge for a few days.
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Assemble Your Bowl: When you’re ready to eat, pile some kale onto your plate, then scoop some of the pre-made wild rice salad on top. Sprinkle it with goat cheese and pistachios, then drizzle some extra dressing over everything. 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. When you’re ready to eat, just add the kale, goat cheese, pistachios, and dressing.
Enjoy your delicious and healthy winter grain bowl!
