Wild Rice Fall Meal Prep Bowls - Resized

Wild Rice Fall Meal Prep Bowls

Cooking doesn’t always mean you have to follow set rules. You can take a recipe and easily customize it based on ingredients you have on hand or that you love the most! That’s the beauty of these Wild Rice Fall Meal Prep Bowls! Each one starts with California-grown wild rice and roasted fall veggies. Then, mix and match with a protein of your choice!

This recipe stars California-grown wild rice and comes to us from our friend @cheerfulchoices in partnership with USA Rice and California Wild Rice Advisory Board.

  • Servings
    4 bowls
  • Serving Size
    1 bowl
  • Cook Time
    30 mins

Ingredients

  • 2 cups cooked wild rice
  • 4 cups chopped fall veggies (sweet potatoes, Brussels sprouts, red onion, carrots)
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt + pepper
  • Protein of your choice: 2 grilled chicken breasts; OR 2 salmon fillets; OR 2 cups
  • roasted chickpeas; OR 16 oz ground beef
  • ¼ cup pomegranate arils or dried cranberries
  • ¼ cup pepitas
  • Fresh thyme, chopped

Dressing

  • ¼ cup tahini
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon minced garlic
  • Salt + pepper
  • 1–2 tablespoons water (to thin)
     
 

Directions

  • Cook wild rice according to package directions.
  • Roast veggies at 400°F tossed with oil, thyme, rosemary, salt + pepper for 25–30 mins.
  • Cook your protein of choice (grill, bake, or roast).
  • Whisk together dressing ingredients until smooth.
  • Build your bowls: ½ cup wild rice + 1 cup veggies + 4 oz protein + toppings + drizzle of dressing.