Autumn Grain Bowl Recipe

Prepare the Rice

In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash, Brussels sprouts, and red onion with olive oil, cinnamon, nutmeg, salt, and black pepper. Spread them out in a single layer and roast for 25-30 minutes, or until tender and caramelized.

Make the Dressing

In a small bowl, whisk together the lemon juice, maple syrup, tahini, and a pinch of salt until smooth. Adjust seasoning to taste.

Assemble the Bowl

In serving bowls, layer the spiced rice, roasted vegetables, and baby kale. Drizzle with the maple-tahini dressing and serve immediately.