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

$10.52for 490 minServes 7

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

Roasted Vegetable Grain Bowl with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Beets, 0.95 lb$1.99/lb typical	0.95 lb	$1.87Typical price
	Sweet potatoes, 1.5 lb$1.29/lb typical	1.5 lb	$1.94Typical price
	Wild, 6.5 oz$0.15/oz typical	6.5 oz	$0.97Typical price
	Dried fruit and raisins, 2.5 oz$0.45/oz typical	2.5 oz	$1.13Typical price
	Kale, 2.25$2.49 each typical	2.25	$5.60Typical price
	Feta, 3.75 oz$0.70/oz typical	3.75 oz	$2.63Typical price
	Nuts and seeds, 3.5 oz$0.70/oz typical	3.5 oz	$2.36Typical price
Total for the servings shown		$18.42

Pantry staples you likely have

Olive and cooking oilVinegarMustard, mayo, ketchup

Not included in the cost.

90 minstart to table
Mediumdifficulty
7servings as written
$$typical cost tier

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

Typical price

$2.63 per serving$10.52 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

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.