Thanksgiving Bowl
All the flavors of a Thanksgiving dinner in one cozy bowl.
Equipment
- baking sheet
- saucepan
- large skillet
- cutting board
- Chef's Knife
Ingredients
- 1 tsp coconut oil melted
- 1 ½ Tbsp fresh thyme leaves minced
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- 1 cup raw pecans
- ½ Tbsp olive oil
- 3 celery stalks chopped
- 2 leeks cleaned and chopped
- 1 lb brussels sprouts halved or quartered
- 2 vegan Italian sausage chopped
- 1 apple chopped
- 1 cup wild rice cooked
- 1 cup barley or farro cooked
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- juice from 1 lemon
- salt and pepper to taste
- vegetable broth to deglaze the pan if needed
Instructions
- Preheat oven to 350 °F.
- In a medium bowl mix together coconut oil, fresh thyme, salt, and cayenne.
- Add the pecans to the bowl and toss to coat.
- Spread the mixture onto a parchment-lined baking sheet and bake for 10-15 minutes or until the pecans are golden brown. Set aside to cool.
- Heat olive oil over medium heat in a large skillet.
- Once oil is warm saute celery and leeks until softened, about 5-7 minutes.
- Add the Brussels sprouts to the pan and continue to cook allowing the Brussels to brown, about 5-7 minutes.
- Mix in the sausage and apple to the skillet and allow to warm through for another 5 minutes.
- Stir in wild rice, farro, thyme, sage, and rosemary and allow to cook for another 2-3 minutes.
- Remove from heat and stir in lemon juice and salt and pepper to taste.
- Serve in bowls topped with roasted pecans.
Notes
Use a little vegetable broth to deglaze the skillet if the ingredients start to stick while cooking.
Tried this recipe?Let us know how it was!