3.0 from 6 votes
Winter Vegetable Bowl
An easy and healthy winter vegetable bowl with brown rice, beets, butternut squash, Brussels sprouts, kale and maple mustard dressing.
Prep Time
15 mins
Cook Time
15 mins
Total Time
38 mins
Servings: 4 Servings
Course:
Main Course , Others
Cuisine:
gluten-free
Ingredients
- 1 cup uncooked short grain brown rice
- 1 large beet
- 1 butternut squash
- 1 lb Brussels sprouts
- 4 cups kale
- Drizzle of extra-virgin olive oil optional See Note
- Sea salt and black pepper to taste
Dressing
- ¼ cup water
- 2 garlic cloves
- 2 tablespoon white balsamic vinegar
- 2 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- ¼ teaspoon ground thyme
- Sea salt and black pepper to taste
TOPPINGS
- green onions chopped
- roasted cashews chopped
- basil leaves
Instructions
- Preheat oven to 400°F (204°C)
- Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half.
- Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender.
- While the vegetables are roasting, cook the rice according to the instructions on the package.
- While the rice is cooking, make the dressing.
Cup of Yum
Maple Mustard Dressing
- In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute.
Build the bowls
- Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.
Notes
- The olive oil is optional. It will give the vegetables a nice crispy exterior but the flavor will be the same.
- Enjoy!
- The Nutrition Facts are an estimate only.