Featured comment
I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It’s my favorite way to prep them.
Watch How To Make These Grain Bowls
I Love a Good Grain Bowl.
What’s colorful and nutritious and playful and makes your tastebuds feel very alive? This bowl.
Roasted root vegetables, earthy grains, and dried fruit. Dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.
This grain bowl is:
- really delicious
- colorful
- packed with nutrition
- calorie-dense (in a good way)
- super satisfying
- adaptable (pick and choose your favorite roasted vegetables)
- really good with or without protein
- playful
A) Yes, it’s a slice of healthy eating heaven, and B) this is the salad / bowl situation you want gracing the shelves of your fridge this winter.
Like, for days. Because you can meal-prep it! THANK YOU GRAIN BOWLS for knowing what we need.
How To Make These Grain Bowls
We’re working with just three steps here. THREE STEPS.
- Roast The Vegetables: Sweet potatoes and beets in the oven for 30 minutes. Done!
- Cook the Rice: I’d start this right away since wild rice can take some time.
- Make The Dressing: I like to blend this dressing so that it gets super smooth and almost creamy. Delicious!
Once you have all your elements ready to go, all you need to do is assemble in bowls.
How To Meal Prep This
One of the best things about these grain bowls is that they can stand up to some fridge time. Here’s how I like to store this for meal prep:
- Keep the kale, goat cheese, and pistachios separate to maintain their freshness.
- The roasted vegetables, wild rice, and dried cherries can sit tight in a little bit of balsamic dressing while it’s in the fridge and kinda just keeps getting better and better.
When you’re ready to eat, combine it all together and add a little more dressing to coat the greens. Meal prep superstar!
More Ideas For This Grain Bowl
This grain bowl is as versatile as it gets.
Eat it warm or cold. Eat it on its own for lunch, or add a fried egg for a breakfast hash situation (gah!), or top it with some grilled chicken or pan-fried halloumi (omg yum) for dinner. Use a different dressing, or make the balsamic dressing and put it all over everything.
Don’t have wild rice? Swap in quinoa, farro, or your favorite grain.
Don’t have the patience to roast beets? Get pre-cooked ones at the store.
Don’t LIKE beets? Sub in another favorite roasted vegetable.
Hate pistachios and/or goat cheese? Any nut/seed or crumbly cheese will work.
However you do it, this rainbowy grain bowl has totally got your back.
Frequently Asked Questions About This Recipe
Yep! Swap in quinoa, farro, or your favorite grain.
Roasted carrots, cauliflower, and/or brussels sprouts would work great here.
Parmesa, feta, blue cheese, or some pan-fried halloumi would be delicious.
This would be perfect with some chicken (grilled, roasted, air-fried) or some chickpeas for a vegetarian-friendly option.
Yes! Skip the cheese and skip the mayonnaise.
Roasted Veggie Grain Bowl with Balsamic Dressing
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
Description
The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.
Ingredients
- 3 large golden or red beets, cubed
- 3 medium sweet potatoes, cubed
- olive oil and salt for roasting
- 1 cup wild rice, uncooked
- 1/2 cup dried cherries
- 8–10 cups of shredded kale
- 3/4 cup crumbled goat cheese
- 3/4 cup pistachios
Balsamic Dressing
- 1/4 cup balsamic vinegar
- 1 cup olive oil
- 2 tablespoons mayonnaise (optional but deliciously creamy)
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
Instructions
- Roasted Vegetables and Wild Rice: Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.
- Dressing: In a blender or food processor, blend dressing ingredients together until smooth.
In a blender or food processor, blend dressing ingredients together until smooth. - Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)
- Assemble: To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.
Notes
For meal prepping: store sweet potatoes, beets, and wild rice together. Combine with kale, goat cheese, and pistachios, and dressing before eating.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Lunch
- Method: Bake
- Cuisine: American
Keywords: grain bowl, grain salad, wild rice salad, sweet potato salad, roasted beets, goat cheese
One More Thing!
This recipe is part of our best healthy meal prep recipes page. Check it out!
I love this recipe. I’ve made it four times in the past 2 weeks
I typically make this with quinoa, a variety of roasted veggies, and grilled chicken. We’ve had it with spring mix or baby spinach and every combination is a winner!! Love the dressing and the savory/salty/creamy/sweet vibes! So good!!
Hey!
I made the roasted veggie grain bowl with balsamic dressing and it was a HUGE hit with my husband! I have never made anything before where he has said TWICE in the first few bites that he REALLY liked it and it was REALLY good! He even wants to me to make it as food prep so that he can take it to work for lunch (and he doesn’t normally like leftovers!). This recipe was so easy to make and turned out so delicious!! Thank you!
This is such a great recipe for the end of spring! Thank you Lindsay!
I LOVE this recipe and have made it several times when I want something similar to a harvest bowl, but this has much more interesting and delicious flavors.
Absolutely loved this salad… and I’m not typically a fan of kale, mayonnaise, mustard, or beets. It came together so nicely and was oh so good. Its going in my „guest-worthy’“ salad recipe collection.
This recipe should say to start cooking the wild rice first. It was annoying to finish chopping the sweet potatoes and beets, put them in the oven for 30 minutes, and then discover that the wild rice would take 1 hour! Please edit recipes before publishing them. I love Pinch of Yum recipes but too often the recipes aren’t written well.
Nice bowl! Ideal for a healthy diet. Thanks for sharing these recipes.
This was great! Had to make a few substitutions (didn’t realize wild rice would take an hour without soaking!), but it still turned out really good! Loved the flavors.
Delicious! It had everything good and satisfying for dinner on a winter evening.
This was so delicious. I roasted carrots instead of sweet potatoes and put salt, pepper, garlic powder, paprika, rosemary, thyme and sage on the veggies. The dressing and all the toppings worked so well together!
This was absolutely delicious! My husband and I keep going on and on about how delicious this ingredient combo is and we can’t believe how full we feel…in a good way! After watching all the recent Netflix shows about the terrible state of our meat and dairy and how bad it is for you, we are going to try and eat as “clean” as we can. This kind of recipe will make doing that so much easier. Thank you!
This bowl is everything! I subbed out the goat cheese for a little cottage cheese and loved it. Will definitely be making this on repeat this winter!
I saved this recipe for 2 years and finally made it. It sounded so basic I kept choosing others. I CANT BELIEVE HOW DELICIOUS THIS WAS! It’s one of those recipes that makes you wonder if you haven’t ever had something delicious in your mouth. EASILY now will be my go-to recipe on a weekly basis. Thank you!!
This is GORGEOUS and looks so yummy and nourishing! I’ve never done much with beets (but I want to learn!)– can you use canned beets, or are they gross? and if you use canned, do you still roast them or use them as is? Thank you!
We typically use the Love Beets brand! They’re pre-cooked but not canned – usually can find them in the produce section!
I made the Winter grain bowl today. So delicious, and felt healthy. Lot’s of different flavors in there!
Thank you
Wow, great receipt, I love it! Also, pictures are spectacular.
I make this at least once a month in the cold months! It makes a TON and I eat it all week for lunch. Not a huge beet fan so I swap for butternut squash and add roasted chickpeas for extra protein and it’s perfect. It’s filling, tasty, and everyone I make it for loves it!
I make this at least once a month in the cold months! It makes a TON and I eat it all week for lunch. Not a huge beet fan so I swap for butternut squash and it’s perfect. It’s filling, tasty, and everyone I make it for loves it!
I have always been a fan of salads, and I’m definitely going to try this at home.
This recipe’s blend of spices creates an explosion of flavor in every bite!
Thank you for this Blog which is really Helpful for me
that seems to be very delicious, will undoubtedtly try it.
Thanks a lot
Legitimately ate this for lunch seven days in a row. Utterly delicious and nutritious. Takes a little prep work, but makes lunch so easy after that!
This grain bowl is excellent for winter and one of my favourites. The root vegetables become much sweeter after being roasted. It’s my preferred method of preparation.