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!
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 then cook for 8-10 more minutes. Baking time depends on how crunchy or soft you like your veggies!
- 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!