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Harvest Bowls with Honey Mustard Sauce

Who loves the Fall season? The changing of leaves turning the trees to gorgeous colors. The slight bit of cold that comes in and you start getting your sweaters out of storage. And my favorite…the seasonal veggies that come out in the Fall. They are all my favorites which honestly means that I am mostly eating veggies in the fall.

Let’s not forget that my favorite holiday happens in the Fall….HALLOWEEN!


Harvest Bowls with Honey Mustard Sauce

This has all the Fall feels!! These are all my favorite foods to have in the Fall time when in season. When you mix these all up and then level it up with the honey mustard sauce it is UNREAL!
There are so many great vitamins in these bowls. Super healthy, super delish and you will feel proud of yourself for putting your health first! What is even better….these are SO GOOD!
Prep Time 20 minutes
Cook Time 35 minutes
Course lunch, Meal Prep
Servings 4

Equipment

  • 1 Oven
  • 1 Large Cookie Sheet Pan
  • 1 Small Mixing Bowl
  • 4 Glass Storage Containers
  • 4 Condiment Containers

Ingredients
  

  • 4 cups Butternut Squash Cubes
  • 8 AmyLu Chicken Sausage Links (64gm)
  • 4 cups Peeled and chopped Beets
  • 4 cups Sliced Brussel Sprouts
  • 4 tbsp Reduced Sugar Dried Cranberries
  • 1 tbsp Dried Thyme

Honey Mustard Sauce

  • 4 tbsp Sugar Free Maple Syrup
  • 8 tbsp 0% Plain Greek Yogurt
  • 4 tsp Honey
  • 2 tbsp Yellow Mustard

Instructions
 

  • Preheat oven at 425 degrees
  • Cut up all your veggies and chicken sausage keeping each separated and set aside.
  • When oven is ready, spray your cookie sheet and put your beets on there.
  • Roast your beets for 15 minutes.
  • Take your pan out and now add the rest of your veggies and sausage.
  • Mix your sauce ingredients and divide up into your condiment containers.
  • When everything is done, assemble your bowls.
  • Top with dried cranberries and sprinkle thyme.

Notes

Total of 8 Weight Watchers points.
Tried this recipe?Let us know how it was!

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