Nourishing Rice Harvest Bowls With Fig Balsamic Vinaigrette

The first crisp afternoon of the season always stirs something in me the air feels cleaner, the light softer, and the produce aisle suddenly glows with golden squash and shiny apples. On that particular day, I wanted to make something that captured those fall flavors in one comforting, colorful bowl.

As the squash roasted, its edges caramelized beautifully, filling the kitchen with a sweet, nutty aroma that mingled with the scent of warm cinnamon. The brussels sprouts turned tender and slightly crisp, and the apples added a touch of brightness that reminded me of early orchard visits.

Nourishing Rice Harvest Bowls With Fig Balsamic Vinaigrette was the final note tangy, slightly sweet, and fragrant with fig jam. It tied the ingredients together like a melody.

This one when I crave something nourishing and vibrant, especially during those cozy evenings when a bowl of colorful, wholesome food feels like the perfect way to end the day.

Short Description

A wholesome autumn inspired rice bowl featuring wild rice, roasted butternut squash, brussels sprouts, apples, and white cheddar, all tossed in a sweet tangy fig balsamic vinaigrette.

Key Ingredients

For the Rice Bowl:

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1¾ cups gluten free chicken broth
• 3 cups 1 inch butternut squash cubes (about 1 small squash)
• 3 tablespoons extra virgin olive oil, divided
• ⅛ teaspoon garlic powder
• ⅛ teaspoon chili powder
• ⅛ teaspoon cinnamon
• Salt and pepper to taste
• 9 oz thinly shredded brussels sprouts
• 1 large or 2 small apples, chopped
• 3 oz white cheddar cheese, cut into cubes
• ⅓ cup sliced almonds or pepitas
• ⅓ cup dried cranberries

For the Fig Balsamic Vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 small clove garlic, finely minced or pressed
• 2 tablespoons fig jam
• Salt and pepper to taste

Tools Needed

• Saucepan with lid
• Two sheet pans
• Parchment paper or nonstick foil
• Mixing bowls
• Whisk or jar with lid
• Sharp knife and cutting board
• Spatula

Cooking Instructions

Step 1: Cook the Rice
Add wild blend rice and chicken broth to a saucepan. Bring to a simmer, cover, reduce heat to low, and cook for 40–50 minutes or until tender .

Step 2: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss butternut squash cubes with 1½ tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread in a single layer and roast for 15–20 minutes, stirring halfway through.

Step 3: Roast the Brussels Sprouts
Drizzle with 1½ tablespoons olive oil, season with salt and pepper, and toss gently. Add to the oven during the squash’s last 10 minutes and roast until tender and golden brown.

Step 4: Make the Fig Balsamic Vinaigrette
In a small bowl or jar, combine olive oil, balsamic vinegar, garlic, fig jam, salt, and pepper. Whisk or shake until emulsified. The mixture in the microwave for 15–20 seconds to blend smoothly.

Step 5: Assemble the Bowls
In a large mixing bowl, combine cooked rice, roasted butternut squash, roasted brussels sprouts, apples, cheddar cheese, almonds (or pepitas), and dried cranberries.

Step 6: Serve
Spoon into individual bowls and serve warm or at room temperature. Each bite should give you a perfect balance the earthy squash, crisp apple, nutty rice, and tangy sweet dressing.

Why You’ll Love This Recipe

Bursting with color, flavor, and nutrients from whole, seasonal ingredients.

A perfect balance of sweet, savory, and tangy flavors.

Naturally gluten free and easy to make vegetarian.

Ideal for meal prep  tastes even better the next day.

Versatile enough to serve as a main course or side dish.

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the rice.
Solution: Check your rice 5 minutes before the package time ends. Overcooked rice will turn mushy instead of fluffy.

Mistake 2: Crowding the sheet pan.
Solution: Give vegetables space to roast properly. Use two pans if needed to prevent steaming.

Mistake 3: Forgetting to cool the ingredients slightly.
Solution: Let roasted veggies cool before adding cheese otherwise, it may melt too much.

Mistake 4: Using too much vinaigrette at once.
Solution: Start with half, toss, taste, and then add more as needed to avoid a soggy texture.

Mistake 5: Not balancing the seasoning.
Solution: Taste each component if it feels flat, a small pinch of salt or extra fig jam can bring it to life.

Serving and Pairing Suggestions

Serve warm or at room temperature for lunch or dinner.

Pair with grilled chicken, roasted turkey, or salmon for extra protein.

Serve family style in a large bowl at fall gatherings or potlucks.

Enjoy as a main course with a cup of soup on chilly days.

Pair with sparkling apple cider or white wine for a refreshing balance.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm gently in the microwave or serve cold as a grain salad.

Keep Dressing Separate: For meal prep, store vinaigrette separately and drizzle before serving.

Refresh Flavor: Add a few drops of olive oil or balsamic before serving leftovers.

FAQs

1. Can I use a different type of rice?
Yes, brown rice or quinoa also work well, though cooking times may vary.

2. How can I make this recipe vegetarian or vegan?
Use vegetable broth instead of chicken broth and omit the cheese or use vegan cheddar.

3. Can I make the dressing ahead of time?
Absolutely. The vinaigrette can be made up to 5 days in advance and stored in the refrigerator. Shake before using.

4. What can I use instead of fig jam?
Try apricot jam or honey for sweetness, or add a few chopped dried figs to the vinaigrette.

5. Can I add protein to make it more filling?
Yes! Add grilled chicken, roasted chickpeas, or seared tofu for a hearty boost.

Tips & Tricks

Roast extra squash and brussels sprouts for easy salad add-ins during the week.

Use freshly shredded brussels sprouts for better texture than pre-packaged ones.

Dice apples right before serving to prevent browning.

Chill the vinaigrette slightly before drizzling it helps the flavor develop.

A sprinkle of flaky sea salt on top just before serving enhances every flavor.

Recipe Variations

Maple Pecan Harvest Bowl
Swap the almonds for toasted pecans and add 1 tablespoon maple syrup to the vinaigrette for a cozier, sweeter note.

Mediterranean Harvest Bowl
Replace the cheddar with feta cheese, add cherry tomatoes, and use oregano in the dressing for a bright Mediterranean flair.

Vegan Autumn Bowl
Skip the cheese, use vegetable broth, and mix in roasted chickpeas for protein. The fig vinaigrette keeps everything flavorful and hearty.

Cranberry Goat Cheese Bowl
Use crumbled goat cheese instead of cheddar and top with a handful of fresh pomegranate seeds for a burst of color and tang.

Final Thoughts

This Nourishing Rice Harvest Bowl celebrates everything good about the season the warmth of roasted vegetables, the sweetness of apples, and the rich, tangy dressing that ties it all together. Every ingredient brings its own personality, and together, they create a dish that feels comforting yet fresh.

The vinaigrette, with its subtle sweetness, lingers in the best way, balancing every bite. When chilled, it becomes a bright, refreshing salad. It’s one of those dishes that bridge the gap between simple and special made for slow evenings, shared tables, and moments that taste like autumn itself.