These Autumn Harvest Bowls are the perfect assortment of fall flavors! Filled with roasted butternut squash, chicken apple sausage, brussels sprouts, greens, and hearty grains, these bowls make for a satisfying meal. The roasted vegetables are drizzled in this incredible Spicy Beer Mustard Vinaigrette that just screams fall. These bowls are easy to make and great for meal prep, they’re perfect for lunch or dinner!
I love a good seasonal meal prep! Meal prep, in my opinion, is the perfect excuse to lean into the flavors and vegetables that are in season!
For this recipe, I really honed in on true fall flavors. Notes of cinnamon, cranberry, and apple cider just sing in this dish. A gentle crunch of maple pecans really takes it up a notch and was a wonderful surprise in the bowl!
What ingredients are needed to prepare Autumn Harvest Bowls with Spicy Beer Mustard Vinaigrette?
Refer to recipe card for precise measurements.
- protein: chicken apple sausage, prepared quinoa
- vegetables: butternut squash, brussells sprouts, kale
- spicy beer mustard vinaigrette: spicy beer mustard, maple syrup, apple cider vinegar, chili powder, olive oil, salt and pepper
- cranberry cinnamon goat cheese (you can find this in the deli section of your grocery store, near the cured deli meats and charcuterie cheeses!
- maple glazed pecans
What equipment is necessary for preparing Autumn Harvest Bowls with Spicy Beer Mustard Vinaigrette?
How to Prepare Autumn Harvest Bowls with Spicy Beer Mustard Vinaigrette:
Refer to the recipe card for precise measurements.
Preheat the oven to 400°.
Prepare the Spicy Beer Mustard Vinaigrette by combining the spicy beer mustard, maple syrup, apple cider vinegar, and chili powder in a small bowl. Whisk and slowly drizzle in the olive oil. Whisk until the dressing is fully emulsified and season to taste with salt and pepper. Divide vinaigrette in half and set aside.
Line a baking sheet with parchment paper and place the brussells sprouts, chicken apple sausage, and butternut squash onto each third of the pan.
Pour one half of the prepared vinaigrette over the pan, gently mix, and season lightly with salt and pepper. (I like to add a sprinkle of chili powder over my butternut squash as well! But this is optional.)
Bake in the oven for 15 minutes.
Remove from the oven, slide the chicken apple sausage up to the top half of the pan and drop the kale into the open spot. Drizzle 2 teaspoon of olive oil over the kale, season lightly with salt and pepper, and massage gently for a few seconds. (Be careful, the pan is hot!)
Place the pan back in the oven for 3 - 5 minutes, just until the kale is starting to get crisp around the edges.
Place 4 meal prep containers out onto the counter. Place ½ cup of prepared quinoa into bottom of each container.
Layer the quinoa with the roasted vegetables, sausage, and kale.
Layer the cinnamon cranberry goat cheese and maple glazed pecans over the top of each container.
Lastly, drizzle the remaining vinaigrette over each prepared container and enjoy!
Storage:
These lunches or dinners will keep in the airtight container in the fridge for 3 - 5 days.
I don't recommend freezing this recipe as the vinaigrette will freeze in a strange texture. You could toss the squash, brussells, sausage, and kale together and freeze that together if you prefer to freeze. Then you would thaw and prepare the vinaigrette and quinoa ahead of preparing for the week.
The vinaigrette will keep in an airtight container in the fridge for up to 1 week.
If you liked this recipe, you may also like:
- Greek Chicken Meal Prep Bowls
- Sweet Potato and Black Bean Quinoa Bowl with Avocado Crema
- Queso Blanco Chicken Foil Packets
I hope you loved this Autumn Harvest Bowl with Spicy Beer Mustard Vinaigrette recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Autumn Harvest Bowls with Spicy Beer Mustard Vinaigrette
Ingredients
- 1 package chicken apple sausage (4 links), sliced on the bias
- 2 cups prepared quinoa
- 2 cups butternut squash, diced
- 2 cups brussells sprouts, halved
- 2 cups kale, leaves removed from stems and chopped
Spicy Beer Mustard Vinaigrette:
- ¼ cup spicy beer mustard,
- 2 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon chili powder
- ⅓ cup olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Garnishes
- ¼ cup maple glazed pecans
- ¼ cup cranberry cinnamon goat cheese, crumbled
Instructions
- Preheat the oven to 400°.
- Prepare the Spicy Beer Mustard Vinaigrette by combining the spicy beer mustard, maple syrup, apple cider vinegar, and chili powder in a small bowl. Whisk and slowly drizzle in the olive oil. Whisk until the dressing is fully emulsified and season to taste with salt and pepper. Divide vinaigrette in half and set aside.
- Line a baking sheet with parchment paper and place the brussells sprouts, chicken apple sausage, and butternut squash onto each third of the pan.
- Pour one half of the prepared vinaigrette over the pan, gently mix, and season lightly with salt and pepper. (I like to add a sprinkle of chili powder over my butternut squash as well! But this is optional.)
- Bake in the oven for 15 minutes.
- Remove from the oven, slide the chicken apple sausage up to the top half of the pan and drop the kale into the open spot. Drizzle 2 teaspoon of olive oil over the kale, season lightly with salt and pepper, and massage gently for a few seconds.
- Place the pan back in the oven for 3 - 5 minutes, just until the kale is starting to get crisp around the edges.
- Place 4 meal prep containers out onto the counter. Place ½ cup of prepared quinoa into bottom of each container.
- Layer the quinoa with the roasted vegetables, sausage, and kale.
- Layer the cinnamon cranberry goat cheese and maple glazed pecans over the top of each container.
- Lastly, drizzle the remaining vinaigrette over each prepared container and enjoy!
