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Rice bowl with brussel sprouts, cauliflower, roasted grapes and roasted pears
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Sweet & Savory Fall Harvest Bowl

Servings 2 bowls

Ingredients

  • 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

Instructions

  • 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.
  • Meanwhile, preheat the oven to 400 degrees F.
  • In a large bowl, combine the sliced pear, Brussels sprouts, cauliflower, grapes, olive oil, salt and pepper. Stir until everything is evenly coated.
  • 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.
  • 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.