Roasted Veggie & Sausage Harvest Bowl!

A couple years ago, on a trip to Seattle, I stopped into Veggie Grill and ordered the Harvest Bowl. It was a winter special, and I'm not sure if it's even on the menu anymore. Sadly, we don't have a Veggie Grill around here, so who knows when I'll get to try anything else from there? But anyway, this bowl was just fantastic! Field Roast vegan sausage, roasted veggies, quinoa, kale, and miso gravy. YUM.

When I picked up a package of No Evil Foods brand The Stallion Italian Sausage in Atlanta last weekend, I knew exactly what I wanted to do with it — recreate the Harvest Bowl!! By the way, No Evil Foods is a vegan butcher out of Asheville, North Carolina. Their products are available all over the Southeast and along part of the East Coast. They aren't available in Memphis (even though Nashville does have them), but the Whole Foods in Atlanta carried it, so I stocked up for the road. It's very similar to Field Roast sausage or Tofurky brats, but their sausages have about half the calories and yet the same massive serving of protein (26 grams per sausage!).

I wanted to share with y'all my recipe for my homemade Roasted Veggie & Sausage Harvest Bowl, but if you can't access No Evil Foods products, feel free to sub another vegan sausage. Even homemade seitan sausages would work! This recipe is for a single serving, but it's easy to double or quadruple. I recommend buying your butternut squash already diced because, let's face it, ain't nobody got time to chop a hard winter squash. Also, I found already-shaved Brussels at Trader Joe's in Nashville. They cook much faster than halved sprouts.

Roasted Veggie & Sausage Harvest Bowl

Yields 1 bowl

1 small red potato, diced

1/2 cup butternut squash, diced

2 tsp. olive oil, divided

1/2 tsp. Italian seasoning

1/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 vegan sausage, sliced

1 cup shaved (or chopped) Brussels sprouts

Soy sauce, to taste

1 Tbsp. white miso

1 Tbsp. nutritional yeast

1 tsp. apple cider vinegar

1/2 cup cooked brown rice, for serving

Preheat the oven to 350 degrees. In a medium mixing bowl, toss the potato and squash with 1 tsp. olive oil, salt, garlic and onion powder, and herbs. Spray a baking sheet with cooking spray, and roast the veggies for about 30 minutes or until browned and tender.

While the veggies are roasting, heat the other 1 tsp. olive oil in a skillet. Add the sliced sausages and Brussels. Saute until sausages are browned and Brussels are tender. When they're done, remove from heat and mix in a little soy sauce to taste (I like using the Bragg's spray).

While everything is cooking, bring a little water to boil in a kettle or in the microwave. Pour a tiny amount (about a tablespoon) into a small bowl and add the miso. Stir until the miso forms a smooth paste. Add the nutritional yeast and vinegar. The sauce should resemble a thick but pourable sauce. If it's too thick to pour, add a little more hot water. 

To assemble, place the cooked rice in the bottom of the bowl. Top with roasted veggies and then the sausage/brussels mix. And then add the sauce. Enjoy!