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Fall Vegetable Sausage Bowls
Recipes
Fall Vegetable Sausage Bowls
4 servings
35 minutes total

Ingredients

  • 4 links plant-based sausage (about 14 oz)
  • 4 tablespoons olive oil, divided
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 teaspoon maple seasoning, divided
  • 1 package fresh (or frozen) butternut squash spirals (9.5–12 oz)
  • ½ cup maple syrup
  • 2 tablespoons ginger stir-in paste
  • 1 (10.8 oz) package frozen Brussels sprouts
  • 1 (3.5 oz) package cranberry–glazed walnut salad topping
  • 1 (3.5 oz) package beet chips

Steps

    1. Thaw sausages, if needed. Preheat medium, nonstick sauté pan on medium-high 2–3 minutes. Place sausages in pan; cook 5–6 minutes, turning occasionally, until browned and 165°F. Remove pan from heat and cover to keep warm.
    2. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan; add mushrooms and ½ teaspoon maple seasoning. Cook 4–5 minutes, stirring occasionally, until mushrooms are tender. Remove mushrooms from pan.
    3. Add remaining 2 tablespoons oil to same pan. Add spirals; cook and stir 3 minutes. Combine maple syrup and ginger paste. Reduce heat to medium-low; add maple syrup mixture and remaining ½ teaspoon maple seasoning to pan. Cook 2–3 more minutes until spirals are tender.
    4. Cook Brussels sprouts following package instructions. Slice sausages diagonally. Halve sprouts, if desired.
    5. Assemble by dividing spirals mixture among serving bowls; top evenly with sprouts, mushrooms, sausages, and cranberry-walnut blend in individual piles. Top with beet chips. Serve.

Amount per ¼ recipe serving: Calories 800, Total Fat 46g, Sat Fat 8g, Trans Fat 0g, Chol 0mg, Sodium 970mg, Total Carb 77g, Fiber 10g, Total Sugar 43g, (Incl. 34g Added Sugars), Protein 28g, Vitamin D 0%, Calc 15%, Iron 40%, Potassium 15%