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Nutty wild rice, caramelized squash, and crispy Brussels sprouts topped with savory sage ground turkey and a sweet-tangy dressing make the perfect cozy gluten- and dairy-free dinner for fall or winter.
There’s a specific kind of tired that hits around 5 p.m. when you have an autoimmune disease. You know you should make something that won’t make you feel worse, but the thought of chopping, cooking, AND cleaning up is enough to make you reach for the crackers.
This harvest bowl is my answer to that. Nutty wild rice, caramelized butternut squash, crispy Brussels sprouts, and savory sage turkey, all finished with a sweet-tangy maple-Dijon vinaigrette. It’s cozy, filling, and completely gluten-free and dairy-free.
The best part is that every piece of this bowl can be made ahead. Prep it once and dinner is just assembly, even on the nights you have nothing left in the tank.
How to Make It Ahead
This bowl is built from separate components, which makes it perfect for meal prep. Cook everything on one day, store each part on its own, and put together a bowl in about five minutes whenever you need one.
→ Wild rice: Cook a big batch and keep it in the fridge for up to 5 days. It also freezes well in single portions.
→ Squash and Brussels sprouts: Roast them on the same sheet pan. They keep 3–4 days in the fridge. Re-crisp in a hot oven or air fryer for a few minutes, since the microwave makes the sprouts soggy.
→ Sage turkey: Keeps 3–4 days in the fridge, or freeze it for up to 3 months.
→ Maple-Dijon vinaigrette: Shake it up in a jar and keep it in the fridge for up to a week. Store it separately so nothing gets soggy.
→ Pecans: Toast them once and store them airtight at room temperature. Add them right before eating so they stay crunchy.
Want the whole week done for you? This harvest bowl is one of six cozy dinners I make from the same handful of components in about an hour. Paid newsletter subscribers will get the full plan, including the shopping list, the step-by-step prep order, and all six recipes on December 2, 2026.
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Harvest Bowl with Sage Turkey and Maple-Dijon Vinaigrette
Harvest Bowl with Sage Turkey and Maple-Dijon Vinaigrette
Ingredients
Bowls
- 1 cup wild rice or wild rice blend
- 1½ cups water or broth (Instant Pot or 3 cups (stovetop))
- 1½ lb butternut squash (cut into ¾-inch cubes)
- 1 lb Brussels sprouts (halved)
- 3 tbsp olive oil (divided)
- 1 lb ground turkey
- 2 garlic cloves (minced)
- 1 tsp dried rubbed sage
- 1 tsp salt (divided)
- ½ tsp black pepper
- ¼ cup pecans (toasted)
Maple-Dijon vinaigrette
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Pinch of salt and pepper
Instructions
- Start the wild rice. Instant Pot: 1½ cups liquid, 25 minutes on high pressure, then a 10-minute natural release. Stovetop: 3 cups liquid, simmer covered for 45–50 minutes, then drain.
- Roast the vegetables. While the rice cooks, heat the oven to 425°F. Toss the squash with 1 tbsp oil and ¼ tsp salt on one sheet pan, and the Brussels sprouts with 1 tbsp oil and ¼ tsp salt on another. Roast the squash for 30–35 minutes and the sprouts for 20–25 minutes, until golden and crispy at the edges.
- Cook the sage turkey. Heat the remaining 1 tbsp oil in a skillet over medium-high heat. Add the turkey, garlic, sage, ½ tsp salt, and pepper. Cook for 8–10 minutes, breaking it up as it browns, until cooked through.
- Make the vinaigrette. Add all the vinaigrette ingredients to a jar and shake until combined.
- Build the bowls. Divide the rice among 4 bowls. Top with squash, Brussels sprouts, and turkey. Drizzle with vinaigrette and sprinkle with pecans.
Notes
- Make ahead: See the make-ahead guide above for how to prep each part and how long it keeps. Brussels sprouts don’t freeze well, so plan to eat this bowl in the first few days after you prep.
- Modified AIP: Swap the pecans for toasted pumpkin seeds.
- Core AIP: Replace the wild rice with 1 large head of cauliflower, riced and sautéed for 6–8 minutes. Leave out the black pepper, make the vinaigrette without Dijon, and skip the pecans or use toasted coconut flakes.
- Leftover turkey swap: Use about 3 cups of shredded leftover roast turkey instead of ground turkey. Warm it in the skillet with the garlic, sage, and salt for 3–4 minutes.
Nutrition
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