Fall Harvest Bowl
Beyond excited that we had temperatures in the 60s this week in Denver, Colorado. You may want to slap me after I say this, but I don’t really like Summer; fall and winter are more of my jam. I love the cooler weather and being able to bundle up.
With the bundling up and cooler temps also comes the warmer and hardier food. I made these delicious fall harvest bowls this week and they were the perfect pairing with the 60 degree weather. They are extremely healthy and easy to make. I am all about the healthy and easy these days, as while I am not working my normal full time job I am working my other full time job, planning our wedding. This is also why I have been a bit more absent on here, but my time is absolutely consumed from before the time comes up until well after the sun goes down. Enough with my crazy life. If you have a crazy life like me and need an easy, healthy meal, this is for you.
Fall Harvest Bowl
Ingredients
- 1 lb Ground Chicken Sausage (desired flavor-browned)
- 1 Large Sweet Potato diced
- 1 Beet diced
- 1 Cup Beet Leaves sliced
- 10-15 Brussel Sprouts sliced
- 10 Mushrooms sliced
- 1/2 Onion sliced
- 2 Cloves Garlic diced
- 1 Tbsp Olive Oil
- 1 Tbsp Rosemary
- 1 Tsp Onion salt (Trader Joes)
- 1 Tsp Pepper
- 1 Tsp Basil flakes
- 1/2 Cup Walnut
- 1 Cup Feta Cheese Crumbles
- Cherry Balsamic Dressing
Instructions
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Brown ground chicken and set aside.
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Wash the sweet potato and microwave for 5 minutes, let cool and then dice.
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Place sweet potato, beets, brussel sprouts, mushrooms, onions and garlic in a fry pan with the olive oil, rosemary, onion salt, pepper and basil. Sauté until veggies are cooked and browned.
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Add in sliced beet leaves and sauté for 3-5 additional minutes.
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Divide vegetable mixture evenly amongst 4 bowls. Top with ground chicken feta cheese and walnuts.
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Drizzle with cherry balsamic dressing.
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Enjoy!
