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Rice bowl with brussel sprouts, cauliflower, roasted grapes and roasted pears

Sweet & Savory Fall Harvest Bowl

Servings 2 bowls


  • 1/2 cup dry brown rice
  • 1 cup water
  • 1 pear washed and cut into 1 inch thick slices
  • 2 cups Brussels sprouts washed and sliced in half
  • 1/2 head cauliflower chopped into large pieces
  • 2 cups red grapes washed and sliced in half
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • cooking spray
  • 1 tablespoon salted pumpkin seeds
  • 1 tablespoon raw walnuts


  1. Fill a medium sized pot with 1 cup of water and bring to a boil. Once it reaches a boil, add the rice and reduce the heat to simmer. Simmer for 40-45 minutes or until all the water is absorbed.

  2. Meanwhile, preheat the oven to 400 degrees F.

  3. In a large bowl, combine the sliced pear, Brussels sprouts, cauliflower, grapes, olive oil, salt and pepper. Stir until everything is evenly coated.

  4. Coat a baking sheet with cooking spray. Evenly distribute all the fruits and veggies on a pan and put in the oven. Roast for 15 minutes.

  5. When both the rice and veggies are cooked, combine them and mix well. Divide the mixture evenly between two bowls. Top each bowl with 1/2 tablespoon of pumpkin seeds and 1/2 tablespoon walnuts.