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roasted fall vegetables on black rice topped with tahini and balsamic vinegar
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Roasted Fall Vegetable Grain Bowl

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Keyword: cinnamon, fall, maple
Servings: 3 bowls

Equipment

  • baking sheet
  • measuring cups & spoons
  • knife + cutting board

Ingredients

Grain

  • 3 cups cooked black or brown rice (1 cup uncooked)

Roasted Vegetables

  • 1 large red apple of choice, chopped
  • 1 ½ cups butternut squash, diced (fresh or frozen, both work)
  • 1 ½ cups cauliflower florets
  • 1 ½ cups brussels sprouts, sliced into thin circles
  • 2 tablespoons coconut aminos (or tamari)
  • 1 tablespoon avocado oil (optional)
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon

Garnish & dressing each bowl with;

  • drizzle just a bit of tahini and/or balsamic vinegar
  • handful of pumpkin seeds and/or pomegranate seeds

Instructions

  • First, prepare black or brown rice according to package instructions if needed.
    * day old rice is totally fine to use!
  • Preheat oven to 425 °F. Next, chop veggies and add to a medium-sized mixing bowl. Add coconut aminos, maple syrup , avocado oil, and cinnamon. Toss until coated.
  • Pour tossed ingredients onto a lined baking sheet and place in the oven for 25-30 minutes, or until the apples are golden and a fork easily pierces through the butternut squash.
  • Add rice to a bowl (I did roughly ½ a cup per bowl) and drizzle with just a bit of tahini or balsamic vinegar (or both). Add desired amount of veggies and top with pumpkin seeds or pomegranate seeds. Enjoy!

Notes

Time saving tip: use organic frozen cauliflower florets & cubed butternut squash. 
Frozen butternut squash cooks and has a more melt-in-your-mouth experience whereas freshly cut butternut squash has a bit more flavor and is more tender.