Seasonal Rice Harvest Bowls With Fig Balsamic Vinaigrette

The idea for these harvest bowls took shape on a cool October morning at the Barton Creek Farmers Market in Austin. The air carried the aroma of freshly brewed coffee and the hum of a bluegrass trio warming up by the pumpkins.

My basket filled quickly with butternut squash, Brussels sprouts, and a jar of fig jam from a vendor who called it “liquid autumn.” I hadn’t planned on creating a new dish, but that morning made it impossible not to.

Back home, the kitchen came alive with color and scent. The squash roasted until golden, the wild rice simmered gently, and the mix of apples, cheddar, and fig balsamic vinaigrette brought it all together in a way that felt both rustic and refined. It was a bowl full of fall, sweet, earthy, tangy, and vibrant in every layer.

Now, this recipe marks the heart of harvest season for me. It works beautifully as a cozy meal or a festive side for gatherings. Each spoonful feels like an invitation to slow down, savor the season, and taste the warmth of autumn’s abundance.

Short Description

Seasonal Rice Harvest Bowls With Fig Balsamic Vinaigrette is a nourishing fall-inspired rice bowl layered with roasted butternut squash, shredded Brussels sprouts, crisp apples, white cheddar, almonds, and dried cranberries, all tossed in a silky fig balsamic vinaigrette for the perfect blend of sweet, savory, and tangy flavors.

Key Ingredients

For the Harvest Bowls

• 1 cup wild blend rice (Lundberg Wild Blend recommended)
• 1¾ cups gluten-free chicken broth
• 3 cups 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 shredded Brussels sprouts
• 1 large or 2 small apples, chopped
• 3 oz white cheddar cheese, cubed
• 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 of garlic, finely minced
• 2 tablespoons fig jam
• Salt and pepper, to taste

Tools Needed

• Baking sheet lined with parchment paper or foil
• Small saucepan with lid
• Large mixing bowl
• Sharp knife and cutting board
• Whisk or jar for mixing vinaigrette

Cooking Instructions

Step 1: Cook the Rice
Add the wild blend rice and chicken broth to a saucepan. Bring to a simmer, cover, reduce the heat to low, and cook for 40–50 minutes until tender (check your package directions for exact time). Fluff with a fork and set aside to cool slightly.

Step 2: Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the butternut squash cubes with 1½ tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread evenly and roast for 15–20 minutes, stirring halfway through, until tender and caramelized.

Step 3: Roast the Brussels Sprouts
Line another baking sheet with parchment paper. Toss shredded Brussels sprouts with the remaining 1½ tablespoons olive oil, salt, and pepper. Add to the oven after stirring the squash and roast for 8–10 minutes, until golden and slightly crisp at the edges.

Step 4: Prepare the Vinaigrette
Whisk together olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper until emulsified. Taste and adjust seasoning as desired.

Step 5: Assemble the Bowls
In a large mixing bowl, combine cooked rice, roasted squash, roasted Brussels sprouts, chopped apples, white cheddar cubes, almonds (or pepitas), and dried cranberries. Drizzle with the fig balsamic vinaigrette and toss gently to coat. Serve warm or at room temperature.

Why You’ll Love This Recipe

Balanced sweet and savory flavors

Nutrient-rich ingredients full of fiber and antioxidants

Perfect for meal prep or quick lunches

Vibrant fall colors and textures in every bite

Gluten-free and easily adaptable for vegetarian diets

Mistakes to Avoid & Solutions

Overcooking the Rice
Mushy rice can ruin the texture.
Solution: Follow the package directions carefully and let it rest covered for 5 minutes before fluffing.

Crowding the Baking Sheet
Overcrowded veggies will steam instead of roast.
Solution: Spread squash and sprouts in a single layer for perfect caramelization.

Skipping the Cooling Step
Mixing hot ingredients too soon can melt the cheese.
Solution: Let roasted components cool slightly before combining.

Too Much Dressing
Overdressing can make the bowl soggy.
Solution: Start with half the vinaigrette, then add more as needed.

Serving and Pairing Suggestions

Serve warm or chilled as a main dish for lunch or dinner.

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

For a holiday spread, serve family-style with a drizzle of extra vinaigrette on top.

Pair with a crisp apple cider, light white wine, or sparkling water with citrus slices.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keep the vinaigrette separate and add just before serving to maintain texture.

Reheat gently in the microwave or a skillet over low heat until warmed through.

Avoid reheating apples and cheese too long—they taste best just lightly warmed.

FAQs

1. Can I use a different type of rice?
Yes, quinoa, brown rice, or farro also work well. Adjust cooking times accordingly.

2. Can this be made vegetarian or vegan?
Absolutely. Use vegetable broth instead of chicken broth and skip the cheese or use a dairy-free alternative.

3. Can I make the vinaigrette ahead of time?
Yes, it keeps well in the refrigerator for up to one week. Shake or whisk before using.

4. How do I keep apples from browning?
Toss them lightly in lemon juice before adding to the bowl.

5. Can I roast all the veggies together?
You can, but keep an eye on doneness—Brussels sprouts cook faster than squash, so add them later.

Tips & Tricks

Use pre-cut squash and shredded Brussels sprouts to save prep time.

Warm the vinaigrette slightly before serving for a more luxurious texture.

Add cooked chicken or chickpeas for extra protein.

Top with microgreens or pomegranate seeds for a festive look.

Double the vinaigrette—it’s delicious on roasted vegetables or sandwiches.

Recipe Variations

Autumn Quinoa Bowl: Swap wild rice for cooked quinoa and add roasted sweet potatoes instead of squash. Finish with a sprinkle of goat cheese for a tangy twist.

Winter Harvest Version: Use roasted carrots, parsnips, and kale. Replace the fig jam with maple syrup for a deeper, earthy sweetness.

Mediterranean Twist: Add roasted red peppers, olives, and feta cheese. Use a honey-balsamic vinaigrette instead of fig.

Final Thoughts

Cooking this rice harvest bowl turns a handful of simple ingredients into something unexpectedly special. The mix of nutty rice, roasted squash, and crisp apples creates a balance that feels earthy yet vibrant. Each spoonful has warmth and freshness in equal measure, a reminder of how good seasonal eating can taste.

It’s a dish that fits naturally into cooler days, hearty enough to satisfy, but still light and energizing. It’s a dish I prepare frequently when the air turns crisp and the markets are full of autumn produce. Every bite carries the feeling of the season, roasted, sweet, and just a little tangy from that glossy fig vinaigrette that ties it all together.