Maple Roasted Harvest Bowl
Vegan | Gluten-Free | Meal-Prep Friendly
Description: Packed with roasted butternut squash, Brussels sprouts, and wild rice, this cozy bowl is drizzled in a maple-dijon dressing that tastes like autumn on a fork.
Ingredients:
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 cup cooked wild rice
- 1 tbsp olive oil
- Salt + pepper to taste
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
Instructions:
Combine roasted vegetables and rice, and top with dressing.
Roast squash and Brussels sprouts with olive oil at 400°F for 30 minutes.
Whisk maple, dijon, and vinegar for dressing.
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