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Easy Harvest Grain Bowl Recipe
Ash Tyrrell

Easy Harvest Grain Bowl Recipe

I started making this harvest bowl the first cool week of October, and now I can't stop. I roast a sheet pan of veggies, cook a pot of rice, and drizzle everything with a dressing that makes my whole kitchen smell incredible. It's the kind of dinner that feels indulgent but is secretly packed with good stuff.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups wild rice or brown rice cooked — the hearty base that soaks up every bit of the dressing
  • 2 cups Brussels sprouts halved — roast these cut-side down for the best caramelized edges
  • 2 large carrots sliced into rounds — go for fresh carrots, not the pre-shredded kind, for better texture
  • 1 medium sweet potato cubed — cut evenly so every piece roasts at the same pace
  • 3 tablespoons avocado oil — it handles high roasting heat without burning like some other oils
  • 1 teaspoon garlic powder — adds savory depth without the risk of burning like fresh garlic can at high heat
  • 1 teaspoon smoked paprika — brings a subtle smokiness that pairs so well with roasted veggies
  • Salt and pepper to taste — season generously, roasted vegetables need more than you'd think
  • 4 cups fresh greens spinach or kale — skip the frozen kind here, fresh greens hold up much better raw
  • ¼ cup pepitas — toasted pumpkin seeds add crunch and a nice pop of color on top
  • ¼ cup tahini — the creamy base for the dressing that ties the whole bowl together
  • 2 tablespoons balsamic vinegar — gives the dressing its tangy slightly sweet backbone
  • 1 tablespoon maple syrup — balances the tang of the vinegar with a touch of natural sweetness
  • Water as needed — thin the dressing a little at a time until it reaches a pourable consistency

Method
 

  1. Start by preheating your oven to 375 degrees Fahrenheit. While it heats, chop your Brussels sprouts, carrots, and sweet potato into similar-sized pieces so they cook evenly together on the pan.
  2. Spread the vegetables across your baking sheet and drizzle with avocado oil. Sprinkle on the garlic powder, smoked paprika, salt, and pepper, then toss everything together until well coated before roasting for about 30 minutes.
  3. While the vegetables roast, cook your wild rice or brown rice according to the package instructions. I like to start this at the same time as the oven so everything finishes together.
  4. In a small bowl, combine the tahini, balsamic vinegar, and maple syrup. Whisk until smooth, then slowly add water a little at a time until the dressing reaches a drizzly, pourable texture.
  5. Around the 15-minute mark, pull your baking sheet out and give the vegetables a quick toss. This helps them roast evenly on all sides instead of just browning on the bottom.
  6. Once everything is ready, layer fresh greens into each bowl first, then add a scoop of warm rice and your roasted vegetables on top. Finish with a generous drizzle of dressing and a sprinkle of pepitas before serving.

Notes

  • I always roast my vegetables in a single layer, since overcrowding the pan leads to steaming instead of browning.
  • I like to cook a double batch of rice on Sundays so I have a head start on this bowl during the week.
  • I never skip tossing the vegetables halfway through roasting, it makes a real difference in how evenly they caramelize.
  • I add my dressing right before serving instead of ahead of time, so my greens stay crisp instead of wilting.
  • I toast my pepitas in a dry skillet for a couple of minutes first, which brings out so much more flavor than using them raw.