Quinoa Bowl- Chicken Apple Sausage, Balsamic Baked Brussels Sprouts, Sweet Potatoes, and Raisins

Recently, I’ve been eating a lot grain bowls. There are so many great options available from a variety of take out restaurants, and I’ve really taken a liking to them. So of course, I decided to make my own. Check out this combination for a quinoa based bowl I made earlier this week. Let me know if you give it a try, or feel free to share your favorite bowl combination.

-The Gluten-Free Gal’s Guide

(Makes 2 Bowls)

Ingredients:

  • 1/2 cup of Quinoa (uncooked)
  • 2 Aidells Chicken Apple Sausages
  • 12-16oz. Uncooked Brussels Sprouts
  • 2 tbsp. Balsamic Vinegar
  • 1 Medium Sweet Potato
  • 2 tbsp. Raisins
  • 2 tbsp. Olive Oil
  • Salt
  • Pepper

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. Prepare the Brussels Sprouts- Cut the stems off and remove the outer dark leaves. 
  3. Cut the Brussels sprouts into half (lengthwise), and place into a bowl. 
  4. Add balsamic vinegar, 1 tbsp. olive oil, salt, and pepper to the Brussels sprouts.  Toss so that they are fully covered.  Set aside. 
  5. Peel the sweet potato and cut into small pieces.  Place into a bowl.  Add 1 tbsp. olive oil and salt.  Toss so that they are fully covered in oil. 
  6. Line a large baking sheet with parchment paper.  Place the Brussels sprouts on one side and the sweet potatoes on the other.  Spread them out so there is a single layer on the pan.  I kept the Brussels sprouts and sweet potatoes on separate sides of the pan so that the balsamic didn’t spread to the potatoes.
  7. Place in the oven and bake for 20 minutes (until the outside of the Brussels sprouts are crunchy, and the sweet potatoes are soft)
  8. Cook the quinoa according to the instructions on the packaging. 
  9. Cut the Aidells chicken apple sausages into pieces (whatever size you desire!), and fry until they are fully cooked (I like them browned a little bit). 
  10. Scoop the cooked Quiona into a bowl, top with Brussels sprouts, sweet potatoes, sausage, and raisins. 
  11. Serve and enjoy!
The Gluten-Free Gal’s Guide Quiona Bowl with Chicken Apple Sausage, Brussels Sprouts, Sweet Potato, and Raisins
The Gluten-Free Gal’s Guide Quiona Bowl with Chicken Apple Sausage, Brussels Sprouts, Sweet Potato, and Raisins