Description

A vibrant and wholesome Roasted Veggie Grain Bowl featuring roasted beets and sweet potatoes paired with nutty wild rice, dried cherries, and a tangy balsamic dressing. Finished with fresh kale, creamy goat cheese, and crunchy pistachios, this bowl is perfect as a healthy lunch or dinner option that’s both satisfying and packed with nutrients.

Ingredients

Roasted Vegetables

3 large golden or red beets, cubed
3 medium sweet potatoes, cubed
Olive oil, for roasting
Salt, to taste

Grain and Add-ins

1 cup wild rice, uncooked
1/2 cup dried cherries
8-10 cups shredded kale
3/4 cup crumbled goat cheese
3/4 cup pistachios

Balsamic Dressing

1/4 cup balsamic vinegar
1 cup olive oil
2 tablespoons mayonnaise (optional but adds creaminess)
1 teaspoon salt
2 teaspoons Dijon mustard

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Instructions

Preheat and roast vegetables: Preheat your oven to 425°F (220°C). Toss the cubed beets and sweet potatoes with olive oil and salt until evenly coated. Spread them out on parchment-lined baking sheets in a single layer and roast for 30 minutes, or until tender and slightly caramelized.
Cook wild rice: While the vegetables roast, prepare the wild rice according to package instructions until tender. Drain any excess water and set aside.
Prepare the balsamic dressing: Combine the balsamic vinegar, olive oil, mayonnaise (if using), salt, and Dijon mustard in a blender or food processor. Blend until the dressing is smooth and emulsified.
Mix grain bowl base: In a large mixing bowl, combine the roasted beets, sweet potatoes, cooked wild rice, and dried cherries. Toss lightly with some of the balsamic dressing to coat the ingredients. This mixture can be made ahead and refrigerated for several days to develop flavors.
Assemble and serve: To serve, place a generous handful of shredded kale on each plate or bowl. Top with a scoop of the wild rice and roasted veggie mixture. Garnish with crumbled goat cheese, pistachios, and drizzle with additional balsamic dressing for extra flavor.

Notes

For a vegan version, omit the goat cheese and mayonnaise or substitute with vegan alternatives.
You can use any sturdy leafy green in place of kale, such as spinach or chard.
The wild rice salad can be prepared up to 3 days in advance for convenience.
Adjust the amount of dressing based on your taste preference, adding more for a saucier bowl.
To save time, you can roast the vegetables and cook the rice simultaneously if your oven and stove allow.