Lunche for 7

Roasted Vegetable Grain Bowl

Name: Roasted Vegetable Grain Bowl
Total time: 90 min
Yield: 7 servings
Cuisine: American
Ingredients: 3 large golden or red beets; 3 sweet potatoes; olive oil and salt for roasting; 1 cup wild rice; 1/2 cup dried cherries; 9 cups shredded kale; 3/4 cup crumbled goat cheese; 3/4 cup pistachios; 1/4 cup balsamic vinegar; 1 cup olive oil; 2 tbsp mayonnaise (optional); 1 tsp salt; 2 tsp dijon mustard

Roasted beets and sweet potatoes join wild rice, kale, cherries, cheese, and pistachios with tangy balsamic dressing.

$2.36per serving $$

90 minstart to table

7servings

American Vegetarian Gluten-free Budget Lunches Back to school Cold-weather comfort Winter

Ingredients

3 large golden or red beets
3 sweet potatoes
olive oil and salt for roasting
1 cup wild rice
1/2 cup dried cherries
9 cups shredded kale
3/4 cup crumbled goat cheese
3/4 cup pistachios
1/4 cup balsamic vinegar
1 cup olive oil
2 tbsp mayonnaise (optional)
1 tsp salt
2 tsp dijon mustard

Steps

Heat the oven to 425 F, peel and cube the beets and sweet potatoes, and toss them with oil and salt.
Spread the vegetables on two large baking sheets and roast for 40 minutes, stirring halfway through.
Rinse the wild rice, combine it with 3 cups water in a 2-quart pot, and simmer covered for 45 minutes.
Whisk the balsamic vinegar, olive oil, mayonnaise, salt, and mustard in a bowl.
Massage the kale with half the dressing in a large bowl for 3 minutes.
Stir the cherries into the cooked rice and let it cool for 5 minutes.
Combine the rice, roasted vegetables, kale, goat cheese, pistachios, and remaining dressing in the large bowl.