Shop
Joyous Health Recipes Food
Joyous Health Wellbeing Well-Being
Joyous Health Beauty Beauty
Joyous Health Family Family
Podcast
Previous Episodes 
See all Episodes
ABOUT
Contact
RESOURCES
COOKBOOKS
Podcast
EVENTS
ABOUT
Contact
RESOURCES
The Joyous Health Podcast
SEE MORE
Subscribe
iTunes
Spotify
Stitcher
Google Play
Previous Episodes
See all Episodes
MEET JOY!
SEE MORE
ABOUT
Press & Media
Speaking Inquiries
Our Team
Work with us!
Get in Touch!
General Contact
Join our Newsletter
Press & Media
View All
Recipe Collection
SEE MORE
Free Downloads
SEE MORE
Video Library
SEE MORE
Back To Recipe Cards
Mains & Sides

Harvest Bowl with Maple Dressing

Sign in or create an account to save your favourites
Save
Print
Rate Recipe • 
 (1)
Sign in or create an account to rate this recipe
Select Stars → 
Ingredients
  • 1 small butternut squash, cubed (about 2 cups)
  • 1/2 head broccoli, chopped
  • 4 carrots, chopped
  • 3 beets, chopped
  • 2-3 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • 2 tbsp dried rosemary
  • Sea salt + pepper to taste
  • 1 cup brown rice or brown basmati rice
  • 2 cups water
  • 2 large handfuls arugula or spinach
Dressing
  • 1/2 cup extra-virgin olive oil
  • 2-3 tbsp maple syrup
  • 4 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • Garnish with ¼ cup pumpkin seeds*
Instructions
  1. Preheat the oven to 375 C and line 2 sheet pans with parchment paper.
  2. Bring 2 cups of water to a boil and add rice, reduce to low temperature with lid on. Cook according to package instructions (usually 30-45 minutes).
  3. Evenly spread butternut squash, broccoli, carrots and beets on sheet pans. Place broccoli on its own sheet pan as it will cook faster than the other ingredients. Drizzle with olive oil and season with garlic powder, rosemary and sea salt and pepper. Bake for 25-30 minutes. Check the doneness of broccoli at 20 minutes and remove from the oven if done.
  4. Meanwhile, in a mason jar, combine salad dressing ingredients and give a good shake to mix or whisk together in a small bowl.
  5. Once all the vegetables are cooked, in a large bowl, combine with the rice and arugula. Add the dressing and mix to combine. Finally top with pumpkin seeds.
Notes

Serves 4 as a side dish to a main.
*To toast the pumpkin seeds, place on a sheet pan and bake at 350C for about 10 minutes until they get nice and crunchy.

Featured in:

Food

Harvest Bowl with Maple Dressing

Packed with fall veggies like butternut squash and beets, which really shine when roasted and topped with the most delicious dressing ever, this bowl is going to become a favourite!... Read More

Nov 16, 2023 BY Joy McCarthy

Welcome to thoughtful, organic beauty

Hello Joyous is an organic, plant-based, sustainable beauty brand here to bring more joy to your day.