Gluten-Free Harvest Grain Bowl

A hearty fall harvest bowl of quinoa and brown rice with roasted butternut squash, Brussels sprouts and chickpeas, massaged kale, dried cranberries and toasted pecans, tossed with a maple-Dijon cider vinaigrette.

Easy gluten free vegetarian vegan dairy free

Prep: 25 min Cook: 35 min Total: 60 min Serves: 4

At a glance: This easy lunch recipe yields 4 servings in about 1h (25 min prep, 35 min cook). It uses 15 ingredients — including quinoa, long-grain brown rice, butternut squash — and walks through 6 steps. Updated October 24, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Harvest Grain Bowl: When preparing this lunch recipe, many store-bought harvest and grain bowls include grains that contain gluten. Dried cranberries are sometimes dusted with flour to stop sticking, so check the label. Shared rice cookers, pots and serving spoons can carry sauces containing gluten; cook the rice and toppings with clean equipment.

Gluten-Free Notes for Gluten-Free Harvest Grain Bowl: Quinoa and brown rice are naturally free of gluten and replace the grains that contain gluten often used in harvest bowls. Use quinoa, brown rice, chickpeas, dried cranberries, pecans and Dijon labeled gluten-free, since grains and dried fruit are often packed on shared lines.

Scale Recipe:

servings

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Instructions

1 Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
2 Cook the brown rice in plenty of boiling salted water for 25-30 minutes, adding the quinoa for the last 15 minutes. Drain well and spread out to steam dry.
3 Toss the squash, Brussels sprouts and chickpeas with the olive oil, 3/4 tsp salt and smoked paprika and spread on the sheets. Roast for 25-30 minutes, stirring once, until the squash is tender and browned and the chickpeas are crisp.
4 Whisk the extra-virgin olive oil, cider vinegar, maple syrup, Dijon and remaining salt into a vinaigrette.
5 Massage the kale with 1 tbsp of the vinaigrette for 1 minute, until it softens and darkens.
6 Divide the grains and kale among 4 bowls, top with the roasted vegetables, chickpeas, cranberries and pecans, and drizzle with the remaining vinaigrette.

Tips & Notes

Cook the brown rice and quinoa together in a big pot of boiling water, adding the quinoa later. Both come out fluffy and separate.
Pat the chickpeas very dry before roasting. Dry chickpeas crisp up; wet ones steam on the pan.
Massage the kale with a little vinaigrette. It softens the tough leaves so the harvest bowl is pleasant to eat raw.

Common questions

What cross-contamination risk is specific to Gluten-Free Harvest Grain Bowl?

Check quinoa, rinsed, long-grain brown rice, butternut squash, peeled and cut into 3/4-inch cubes before they go into Gluten-Free Harvest Grain Bowl. Many store-bought harvest and grain bowls include grains that contain gluten. Dried cranberries are sometimes dusted with flour to stop sticking, so check the label. Shared rice cookers, pots and serving spoons can carry sauces containing gluten; cook the rice and toppings with clean equipment.

Learn More

The Complete Cross-Contamination Guide

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