A Healthy Fall Grain Bowl

This healthy fall grain bowl is a little sweet, a little savory and a little bit earthy with dark leafy greens and roasted Brussels sprouts. It’s full of cozy fall vibes and colors. 

A Healthy Fall Grain Bowl // www.HealthyishFoods.com

Fall weather always inspires our baking vibes, but before we settle into pumpkin Healthyish cake varieties, or spiced apple rosettes on organic vanilla bean frosting, we try to eat our fair share of veggies. That’s where a healthy fall grain bowl comes into play.

A Healthy Fall Grain Bowl // www.HealthyishFoods.com

Roasted with masala spice, ginger and turmeric, the Brussels sprouts and acorn squash have a pleasant warmth to them.

A Healthy Fall Grain Bowl // www.HealthyishFoods.com

The beauty of this healthy fall grain bowl is you customize it according to your tastes or according to what you have on hand. Prepped in bulk, these grain bowls take the stress out of weekday lunches. Pair this combination with roasted salmon or grilled chicken for a more substantial dinner or for a higher-protein version.

A Healthy Fall Grain Bowl // www.HealthyishFoods.com

Healthy Fall Grain Bowl

Makes 4 servings


6 cups water
1 teaspoon salt
1 cup wild rice


2-3 Tablespoons avocado oil
1 acorn squash, sliced
16 oz Brussels sprouts, halved
Tandoori Masala Spice
Ground ginger
Ground turmeric
Ground black pepper

To Serve

Apples, sliced
Chopped kale
Bleu cheese or feta cheese
Pumpkin seeds
Tahini dressing or apple cider vinaigrette

For the Grain: Bring 6 cups water to a boil. Add 1 teaspoon fine sea salt and 1 cup wild rice. Bring everything back to a boil before reducing the heat to maintain a low boil. Cook until the rice is tender, about 45 minutes. Drain the rice in a sieve or fine-mesh colander. Serve warm or rinse with cold water to cool. Note: Wild rice preparation times vary by harvesting and drying, so double check the package instructions before beginning.

For the Roasting: Preheat oven to 400°F. Arrange squash slices and Brussels sprouts evenly on an oiled sheet pan. Drizzle with oil, then season with the ground spices, to taste. Roast until the squash is golden brown and tender, 25 to 30 minutes.

To Serve: Add 1 cup of cooked rice to a bowl. Top with the roasted squash and Brussels sprouts. Add apple slices, chopped kale, cheese and pumpkin seeds. A tahini dressing or apple cider vinaigrette pairs well with these fall flavors.

A Healthy Fall Grain Bowl // www.HealthyishFoods.com




Author: Quelcy

Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.

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