Wow, my first blog post! I’m so excited! This past weekend’s weather was amazing. A crisp 55 degrees Fahrenheit came into the Chambana area and I was HERE for it! I’ve been pining for fall weather for weeks because I’ve been eager to start creating some delicious, comforting and (mostly) healthy meals that’ll warm your soul.
First up was a Fall Harvest Bowl. There are a lot of takes on these, but mine is simple, easy and healthy. What I love about a harvest bowl is you can completely make it your own by adding in your favorite veggies and protein.
I decided to use Jennie-O Hot Italian turkey sausage, kale, mushrooms and sweet potatoes. Kale and sweet potatoes are in season right now, and they add a lot of balance to a fall harvest bowl. Kale is a green superfood packed with nutrients, and sweet potatoes are a natural complex carbohydrate.
First up, I preheated my oven to 420 degrees Fahrenheit and then I peeled/sliced my sweet potato. Next, I put aluminum foil on a baking sheet, added my potatoes and drizzled them in olive oil with a sprinkle of salt and pepper. I popped those into the oven for 10 minutes, then flipped them and baked for another 10 minutes.
While my potatoes cooked, I took the sausage out of its casing and added it in a hot skillet with a little olive oil. Once the meat was browned, I took it out of the pan and set it aside.
I then sautéed chopped red onion. Once the onion was soft, I added in a few bunches of kale and a cup of mushrooms. I cooked all of that together, adding a little salt and pepper, then added my sausage back in.
Finally, I piled the potatoes, meat and veggie mixture into a bowl and enjoyed!
1 sweet potato (peeled and sliced)
1 package Jennie-O Hot Italian turkey sausage
1 cup red onion
1 bunch kale
1/2lb mushrooms (white or brown)
2 tbsp olive oil
Salt and pepper to taste
Preheat oven to 420 degrees Fahrenheit and line a baking sheet with aluminum foil.
Peel and slice the sweet potato. Spread sweet potato evenly across baking sheet. Drizzle both sides with olive oil. Sprinkle both sides with salt and pepper. Put in the oven for 10 minutes on one side, flip, then 10 minutes on the other.
Heat a non-stick pan on medium with a tablespoon of olive oil. Take sausage out of its casing and add to pan, breaking up as you mix it, browning each side. Once browned, remove from pan and set aside. Wipe out pan.
Add another tablespoon of olive oil to the pan and add in 1/2 cup red onion. Wait for the onion to become soft, about 6-8minutes. Add in a few bunches of kale and sauté. Add in mushrooms and brown. Salt and pepper the veggies to taste.
Add the sausage back in and mix together. Divide the mixture and sweet potato evenly into bowls.