This roasted harvest grain bowl is great for easy meal prep. It’s high in protein, gluten free and can be modified to be vegan!
You ever have those days or weeks where you just don’t eat a lot of vegetables? Me too. It’s been happening more often lately with tailgates, busier schedules and the season changing. I am craving all the fall comfort foods. Not that there’s anything wrong with this! Life is about enjoying moments and as long as my body is telling me, “I need some vegetables,” I think I am doing all right. This roasted harvest grain bowl solved that problem for me this week. It made about 4 servings and was perfect for my lunches last week. Full of fiber and protein!
What’s in a Harvest Grain Bowl?
A grain bowl by definition is one that contains a grain, cooked vegetables, raw vegetables, protein, something that gives it a crunch and a sauce. This harvest grain bowl is no different…
- Grain: I used quinoa in this recipe, but feel free to make it with faro, wheat berries, brown rice, sorghum or whatever other grain you want!
- Cooked vegetables: Brussel sprouts and sweet potatoes get roasted together on a sheet pan.
- Raw vegetables: Because this is a harvest grain bowl, I added fresh apples for a crunch, some sweetness and a fresh take.
- Protein: Along with the brussel sprouts and sweet potatoes, I roasted some chicken sausage on the sheet pan to develop the flavor a bit more and caramelize the outside of it. I found a chicken sausage brand that had an apple flavor to it. Turkey sausage would work too.
- Crunch: This is optional, but for the last 5 minutes of cooking the vegetables, add a sprinkle of walnuts on the sheet pan to get a more toasted flavor.
- Sauce: This sauce is more like a dressing. I made a maple balsamic vinaigrette to pour overtop.
How long can I store it for?
This roasted harvest grain bowl is good in the fridge for up to 1 week.
Make it Vegan
It’s already full of plant based protein, just omit the chicken sausage for a vegan meal prep harvest grain bowl.
What to Pair with this Roasted Harvest Grain Bowl
You can eat it as is with 25 grams of protein and 9 grams of fiber or you can eat a smaller portion, omit the chicken sausage and pair with with some apple cider chicken for a great fall meal!Print
This roasted harvest grain bowl is great for easy meal prep. It’s high in protein and can be modified to be vegan.
- 3–4 small sweet potatoes, diced
- 1 lb brussel sprouts, trimmed and quartered
- 4 links of chicken sausage, sliced (I prefer an apple flavor)
- 2 tbsp avocado oil
- 1/4 cup walnuts, chopped
- 1/2 cup quinoa, dry and uncooked
- 1 apple, diced
Maple Balsamic Vinaigrette
- 1/2 cup EVOO
- 1/4 cup balsamic vinegar
- 3 tbsp pure maple syrup
- 1 tsp dijon mustard
- 1/8 tsp of salt
- cracked pepper
Garnish: Hemp seeds (optional)
- Preheat oven to 400 F. Roast brussel sprouts, sweet potatoes and chicken sausage for 15 minutes. Remove from oven, stir, sprinkle walnuts on top and cook for another 5 minutes.
- While the vegetables are cooking, cook quinoa according to package instructions and set aside.
- In a separate bowl or mason jar, whisk together the ingredients for the maple balsamic vinaigrette.
- Once the quinoa and sheet pan food has cooled, combine everything in a large bowl with the diced apples. Drizzle the vinaigrette over it and enjoy!
Make it vegan by omitting the chicken sausage.
- Category: Dinner, Lunch, Salad
- Method: Bake
- Cuisine: American
Keywords: Grain bowl, Grain bowl recipe, harvest grain bowl, healthy meal prep