Had some fun with my friends at @boldpalatefoods and when I tell you I ATE.. I ATE! I cooked up this beautiful Roasted Veggie & Apple Harvest Bowl (Recently I’ve been eating everything in a bowl.. 😅)
2 tablespoons olive oil 2 large carrots, peeled and cut into quarters 1/2 red onion, diced 2 cups Brussels sprouts, trimmed and cut in half 2 apples, cored and cut into medium-size pieces (We used Granny Smith apples in this recipe.) 2 cups sweet potatoes, peeled and cut into 1-inch size pieces 3/4 cup Bold Palate Apple Spice Vinaigrette, divided (BUY NOW) 2 cups brown rice, cooked 1 package plant-based sausage, cooked according to package directions, sliced into i-inch pieces (I used Beyond Meat Beyond Sausage, Sweet Italian.) 1 cup baby arugula 1/2 cup dried cranberries 1/2 cup cashews, chopped 1/2 cup plain Greek or dairy-free yogurt Kosher salt and pepper
Preheat the oven to 450 degrees.
In a large bowl, add the carrots, onions, Brussels sprouts, apples, and sweet potatoes. Drizzle with olive oil, 1/2 cup Apple Spice Vinaigrette, and salt and pepper. Toss to combine.
Line a sheet pan with parchment paper and spread the veggies on the pan in a single layer. Roast for 40 minutes, or until the veggies are fork-tender and lightly golden brown.
In a large bowl, combine the rice, roasted veggies, sausages, arugula, dried cranberries, and cashews. Toss to combine. Add additional salt and pepper, to taste.
In a small bowl, add the greek yogurt with the remaining Apple Spice Vinaigrette. Stir to combine. Top the grain bowls with the yougurt-dressing mixture. Serve, and enjoy!