Fall Harvest Bowls

These Fall Harvest Bowls are a meal peppers dream! The perfect way to keep it healthy this Autumn! LOADED with good for veggies, packed with whole grain fiber, and topped off with flavor and protein from sausage (or not if you want to keep it veg/vegan!). They’re a satisfying meal for the whole family, or perfect when portioned out for lunches for the week!

When I first created this dish I was A. trying to use up a bunch of leftover veggies in my fridge - hence the pepper and zucchini - which are technically out of season still available. And B. I was trying to widen my squash variety - so I initially used a roasted acorn squash - which was delicious, but a pain in the ass the peel and cut up. Which is when I’m recommending you go with the old standby of butternut squash - if no other reason than you can purchase it peeled and cubed already at the grocery store. But your favorite variety of hard squash will do here.

Some other options for add ins or swaps here…brussel sprouts, broccoli, or cauliflower. You could literally add-in whatever veggies are hanging around in the fridge that you brought with the best of intentions to be healthy and no plan on what to do with them! (By the way, my healthy meal planner is available here so you don’t run into that problem any more).

I chose farro as the grain to hold this altogether. It’s one of my favorites for it’s flavor and texture. Not to mention, it cooks up pretty fast. Again, a meal peppers dream. You can make a big pot of it and use it the base for salads, toss it in soups, or alongside your favorite protein for a quick and easy meal.

Getting ahead of yourself is definitely a key to eating well and creating this dish allows you to do that in a few ways. Since you’re already roasting off the squash and sweet potatoes - add some extra veggies in there - store them for another meal! You’re already cooking a pot of grain, again, make some extra! And when all is said and done these loaded Fall Harvest Bowls will themselves work out great for a delicious, easy lunch or dinner that you simply had to reheat. Because life gets crazy, give yourself a chance to roll with it better! Check out the video and grab the recipe below!
Buon Appetito!

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FALL HARVEST BOWLS
Serves 4

1 onion, chopped
3 cloves of garlic, chopped
1 large sweet potato, cubed and roasted
1/2 (1/2 lb.) butternut squash, cubed and roasted
2-3 sweet Italian sausage links (or 3/4 lb.) (optional, omit for vegan/vegetarian)
1 bell pepper, chopped
1 zucchini, chopped
8 oz. baby bella mushrooms, sliced
1 C. cooked farro
2 Tbs. extra virgin olive oil, divided
salt & pepper

* Roast sweet potato and squash. Preheat oven to 400°. Toss veggies with olive oil, salt and pepper. Line a cookie sheet with parchment paper. Spread vegetables in a single layer, and roast for 30 minutes, tossing halfway, until tender and browned in spots. Set aside.

*Toss squash seeds with olive oil and salt. Line a cookie sheet with parchment paper and roast for about 20 minutes, tossing halfway through, or until crisp and slightly darker in color. Set aside

*Cook farro according to package instructions. Set aside.

In a large sauté pan over medium-high heat, add 1 Tbs. olive oil. Add sausage meat and cook, breaking up with a wooden spoon. When meat is cooked through and browned in spots, remove from pan. Set aside.

Return the pan to the heat, add the remaining tablespoon of olive oil. Add in the onion and pepper and sauté until soft, about 3 minutes. Then add in garlic and mushrooms. Cook until the mushrooms are soft and have released their liquid. Scrape up any browned bits from the bottom and side of the pan.

Add the zucchini to the pan and cook for another 5 minutes.

Return the sausage to the pan, along with the squash, sweet potato and cooked farro. Warm everything through and stir to combine well.

Spoon into bowls and top with roasted squash seeds, or, portion into storage containers and save for weekday lunches!