Place wild rice and water into a large sauce pan. Turn burner to medium/high heat and bring to a boil.

Cover and turn heat down to low and let simmer for 50 minutes or until it reaches the desired texture.

Strain water from wild rice and set rice aside.

While the wild rice is simmering, preheat oven to 375ºF. Place all ingredients onto a baking sheet and mix together until the Brussels sprouts are covered in olive oil and spices.

Roast at 375ºF for 25 minutes.

Remove and set aside.

Turn the Instant Pot's saute feature on and add olive oil.

When the olive oil is fragrant, add cubed butternut squash and season with salt and pepper. Saute in the Instant Pot for around 6 minutes or until the butternut squash begins to brown.

Remove butternut squash from the Instant Pot and place it into a small microwave-safe bowl that will fit in the Instant Pot.

Pour 1 cup of water into the bottom of the Instant Pot and place the trivet onto the bottom of the Instant Pot.

Next, place the glass bowl full of butternut squash on top of the trivet. Cover the Instant Pot and cook on high pressure for 1 minute.

Remove from the Instant Pot and set aside.

Place all ingredients for the apple kale slaw into a large bowl and mix until all ingredients are combined. Set aside.

Prepare the dressing by placing all of the ingredients for the tahini dressing into a mason jar. Tightly cover the jar and shake it until all the ingredients are combined.

Assemble the harvest bowls by evenly distributing the wild rice, brussels sprouts, butternut squash, slaw, and tahini dressing into four separate bowls or meal prep containers.*