Harvest Grain Bowl

Harvest Grain Bowl

Oct 16, 2025

Ingredients:

For the Sheet Pan Dinner:

  • 2 cups butternut squash, diced
  • 1 1/2- 2 cups brussels sprouts, halved
  • 1- 1 1/2 cups apple, diced (I prefer Pink Lady or Honey Crisp)
  • 1/4 cup red onion, diced
  • 2-4 garlic cloves, minced
  • 1 smoked sausage link (I prefer Hilshire Farms Original Smoked Sausage)
  • 1- 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red peppers (optional)
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon salt
  • olive oil

For the Quinoa:

  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon pink Himalayan salt

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon dried parsley

Directions:

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  2. Place the halved Brussel sprouts flat side down on the parchment paper along with the squash. Drizzle with about 3-4 tablespoons of the olive oil. Sprinkle the Italian seasoning and the crushed red peppers over the top and lightly toss, keeping the Brussels sprouts face down. Bake for 15 minutes.
  3. Add the quinoa, water, salt and pepper to a saucepan. Bring to a boil, then cover and reduce heat to a low simmer. Allow to cook for 15 minutes and remove from heat.
  4. While the quinoa is cooking, add the apple, onion, garlic, and smoked sausage to the sheet pan with the other vegetables that you just removed from the oven. Sprinkle with the salt and pepper and more olive oil if necessary. Toss all of those ingredients together and make sure they are in a thin layer on the sheet pan. Return to the oven for 15 minutes.
  5. While the food is cooking, you can make the dressing. Add all of the dressing ingredients together in a mason jar. Screw on the lid and shake until the ingredients are mixed together.
  6. Portion the quinoa into individual bowls. Top with the sheet pan dinner and drizzle with your desired amount of dressing (I prefer about 1/4 cup per serving ). Enjoy!

*Store in the fridge in an airtight container for up to 2 days. Reheat before serving.

*You can use your desired grain for this meal instead of quinoa. Brown or white rice would also be great, just follow the directions on the package for the best results.

Serves: 2-4