Print

Bowls with Fig Balsamic Vinaigrette Recipe

Bowls with Fig Balsamic Vinaigrette Recipe
Print Recipe

★★★★★

5.3 from 16 reviews

A vibrant and wholesome bowl featuring wild blend rice, roasted butternut squash, and Brussels sprouts, tossed with crisp apples, creamy white cheddar, crunchy almonds, and sweet dried cranberries, all brought together by a luscious fig balsamic vinaigrette. This gluten-free, nutrient-rich meal offers a delightful mix of textures and flavors perfect for a nutritious lunch or light dinner.

Ingredients

Scale

Rice and Broth

  • 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
  • 1–3/4 cups gluten free chicken broth

Roasted Vegetables

  • 3 cups 1” butternut squash cubes (~1 small squash)
  • 3 Tablespoons extra virgin olive oil (divided)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • Salt and pepper to taste
  • 9 oz thinly shredded Brussels sprouts

Add-ins

  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

Fig Balsamic Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic, pressed or very finely minced
  • 2 Tablespoons fig jam
  • Salt and pepper to taste

Instructions

  1. Cook rice: In a small saucepan, combine the Wild Blend Rice and gluten free chicken broth. Bring to a simmer, place a lid on top, reduce heat to low, and let it cook for 40-50 minutes or until the rice is tender, following the package directions for liquid ratio and cooking times. Once done, fluff rice with a fork and set aside to cool slightly.
  2. Roast butternut squash: Preheat your oven to 400°F (200°C). Line a half sheet pan with parchment paper or foil sprayed with nonstick cooking spray. Add butternut squash cubes, 1 1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Toss gently with your fingers to evenly coat. Roast for 15-20 minutes, stirring halfway through, until the squash is tender. Set aside to cool slightly.
  3. Roast Brussels sprouts: While squash roasts, prepare another half sheet pan lined with parchment paper or nonstick sprayed foil. Add the shredded Brussels sprouts along with the remaining 1 1/2 tablespoons olive oil, salt, and pepper. Toss well to coat. Add this pan to the oven after the squash has been stirred and roast both for an additional 8-10 minutes or until Brussels sprouts are tender and golden brown. Set aside to cool slightly.
  4. Assemble the bowl: In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, white cheddar cubes, sliced almonds or pepitas, and dried cranberries.
  5. Prepare fig balsamic vinaigrette: In a bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. Whisk or shake vigorously to mix thoroughly. If the fig jam is too solid, microwave the mixture for 15-20 seconds to help it melt and integrate smoothly. Taste and adjust seasoning with additional salt, pepper, or fig jam as desired. This dressing can be made up to 5 days in advance.
  6. Dress and serve: Drizzle the fig balsamic vinaigrette over the bowl ingredients and toss gently to coat everything evenly. Serve immediately to enjoy the full freshness and flavor.

Notes

  • You can substitute pepitas for almonds depending on preference or availability.
  • Make the fig balsamic vinaigrette ahead of time to allow flavors to meld.
  • For a vegan version, replace chicken broth with vegetable broth and substitute cheese with a plant-based alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Adjust seasoning according to taste, especially salt and pepper after adding the dressing.

Nutrition

Keywords: wild blend rice bowl, roasted butternut squash, Brussels sprouts, fig balsamic vinaigrette, gluten free bowl recipe, healthy rice bowls

Find it online: https://cookwithruby.com/bowls-with-fig-balsamic-vinaigrette-recipe/