Winter grain bowl

Winter grain bowl with balsamic vinegar. Image: Marele van Zyl

Winter grain bowl with balsamic dressing: Wholesome light meal

The ultimate recipe for the upcoming colder months, this winter grain bowl will meet all your Meatless Monday expectations.

Winter grain bowl

Winter grain bowl with balsamic vinegar. Image: Marele van Zyl

Looking for another Meatless Monday recipe? Try our winter grain bowl with balsamic vinegar. With autumn now in full swing, it is the best time to start compiling a stash of delicious winter recipes.

This winter grain bowl is perfect on those days that you are not in the mood for any meat. This is the type of recipe where you can play around with ingredients until you come up with a combination that works for you.  

Roasted root veggies add so much flavour and colour to this dish. They also add some delicious sweetness. Make sure you roast them until slightly crispy for ultimate enjoyment.

Health benefits of our winter grain bowl

With so many healthy ingredients cosily arranged in a bowl, this dish is loaded with goodness. Kale is bursting with a surprisingly high quantity of vitamin C as well as a powerful punch of selenium along with other vitamins and minerals. Kale furthermore supports bone health and may protect against heart disease.

Pistachios are high in fiber, minerals and unsaturated fat that can help keep your blood sugar, blood pressure, and cholesterol at healthy levels.

Winter grain bowl with balsamic dressing recipe

5 from 2 votes
Recipe by Marele van Zyl Course: MainCuisine: VegetarianDifficulty: Easy
Prep time


Cooking time


Total time






  • Grain bowl
  • 3 large 3 golden or red beets, cubed

  • 3 medium 3 sweet potatoes, cubed

  • olive oil and salt for roasting

  • 1 cup 1 of rice, uncooked

  • ½ cup ½ dried cherries

  • 8–10 cups 8–10 of shredded kale

  • ¾ cup ¾ goat cheese or feta

  • ¾ cup ¾ pistachios

  • Balsamic vinegar
  • ¼ cup ¼ balsamic vinegar

  • 1 cup 1 olive oil

  • 2 tablespoons 2 mayonnaise

  • 1 teaspoon 1 salt

  • 2 teaspoons 2 Dijon mustard


  • Preheat oven to 360°C. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on a baking sheet. Roast for 30 minutes.
  • Cook rice according to the package directions.
  • Mix: In a large bowl, combine beets, sweet potatoes, rice, and dried cherries. Toss with a little bit of dressing.
  • To serve, scoop the pre-made rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing.


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