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Whole30 Harvest Rice in a white casserole dish

Get the Recipe: Whole30 Vegan Harvest Rice

This Whole30 Vegan Harvest Rice is the perfect side side or light lunch or dinner. It's packed with so many great flavors and textures!
5 from 2 votes



  • First, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Next, add Brussels sprouts and sweet potatoes to a large mixing bowl.  In a small bowl, combine 1 tbsp of the almond oil with balsamic vinegar and then pour this mixture over veggies.  Next, toss together until veggies are completely covered in oil.
  • After, spread out in one even layer on the baking sheet.  Bake for 30 minutes, flipping after 15 minutes.  Once crispy and fork tender, remove from oven.
  • Meanwhile, add cauliflower rice and the remaining 1 tbsp almond oil to a skillet.  Then, cook for 3-4 minutes, until warmed through.
  • Next, add cauliflower rice to a large mixing bowl.  Top with cooked Brussels sprouts and sweet potatoes.  Finally, add dried cranberries and pecans and toss together.
  • Once thoroughly combined, pour everything into a casserole dish or preferred dish and serve!


  • Roast veggies until soft and tender on the inside and crispy outside.
  • If cooking cauliflower rice from frozen, cook until heated through.  See section above for detailed instructions.
  • Check all ingredient labels for Whole30.
Calories: 156kcal, Carbohydrates: 18g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Sodium: 45mg, Potassium: 428mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5568IU, Vitamin C: 52mg, Calcium: 40mg, Iron: 1mg