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Harvest Rice Bowl with Lentils & Creamy Apple Cider Vinaigrette

This vegetarian rice bowl is packed with all of your favorite seasonal flavors and then pulled together with the creamiest cinnamon-spiced apple cider dressing. Switch out the ingredients based on what you love and have on hand to make it easy.

  • Author: Leanne Ray, MS, RDN
  • Cook Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 2 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup brown rice
  • 3 Tbsp tahini
  • 3 Tbsp extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp dijon mustard
  • 2 tsp pure maple syrup
  • 1/4 tsp cinnamon
  • 1/2 cup hot water
  • salt & peper, to taste
  • 2/3 cup pre-cooked lentils (see notes)
  • 2 cups spring mix, roughly chopped
  • 1/2 cup pre-cooked butternut squash (see notes)
  • 1/2 apple, thinly sliced
  • 2 Tbsp bleu cheese crumbles
  • 1/2 cup purple cabbage, thinly sliced
  • 1/4 cup dried cherries
  • 1/4 cup pecans, chopped

Instructions

  1. Cook brown rice per package directions.
  2. Meanwhile, make the dressing: add tahini through cinnamon to a large, wide-mouth mason jar (or bowl). Use a stick blender to fully incorporate all of the ingredients; it should be thick and creamy. Gradually add the hot water, until it reaches a pourable consistency. Season with salt and pepper to taste.
  3. To assemble the bowls: layer cooked rice, lentils, spring mix, squash, apples, bleu cheese, cabbage, cherries and pecans in a shallow dish. Drizzle dressing over the top. 

Equipment

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • I recommend using the steamed lentils from Trader Joe’s if you have access to one. If not, you can also find canned lentils in many grocery stores now, or buy them dried and cook a big batch on Sunday to use throughout the week. 
  • To simplify this meal, roast some butternut squash on the weekend. I’ve also used frozen butternut squash in a pinch (just microwave, drizzle with olive oil and season with salt, pepper and cinnamon). 
  • The dressing makes a full cup, and you likely won’t use it all for two servings. Store any leftovers in a small jar in the refrigerator for later. 
  • Nutrition information is calculated for one bowl and 1/4 cup dressing.

Nutrition

Keywords: fall recipes, harvest grain bowl, brown rice bowl, lentil recipes, tahini dressing