By Embrace the flavors of autumn with a delicious and easy sheet pan harvest bowl! This one-pan wonder combines savory chicken sausage, roasted Brussels sprouts, and sweet potatoes with crispy apples and cranberries.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get fun new recipes from us every week!
This harvest bowl only takes 30 minutes to create, making it perfect for busy weeknights or meal prep. It also packs 26g of protein into each serving, so you'll definitely be hitting your goals with this yummy meal!
high reward: little prep
This pretty bowl looks like it takes hours to make, but I assure you it doesn't! You're just throwing it all onto 1 pan and using a blender or bowl to make the dressing. That's only like 2 dishes to wash (minus the utensils, but still). Once plated, it'll look like you doordashed a salad from the nice restaurant down the road, but in reality, you saved yourself from paying for the expensive delivery and service fees -- you really can't go wrong with this recipe!
Not only is it super easy to make, it's bursting with all different types of flavors. For example, the chicken sausage with the cranberries adds a sweet and savory taste and varies the texture. Pro tip: You can choose what type of chicken sausage you want, so if you want it more cajun style, smoked, or if you're like me, you love the sweet pepper and onion flavor!
All this to say, if you're looking for easy meals, bowls are the way to go! We have plenty of bowl recipes for you to try, like our teriyaki chicken poke bowl, BBQ chicken rice bowls, and salmon Buddha bowl.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Chicken sausage: 2 packs will work for this recipe, and like I said above, choose whatever flavor you want, or stick with regular 'ol chicken sausage.
- Fresh ingredients: I add Brussels sprouts, sweet potatoes, and apples to my bowl. However, feel free to throw in any other produce you love!
- Unfresh ingredients: Dried cranberries, salt & pepper, and olive oil will finish off the ingredients for the sheet pan
- Dressing: For this delicious dressing, you'll need garlic cloves, plain Greek yogurt, balsamic vinegar, Dijon mustard, honey, lemon juice, mayo, and salt & pepper.
high protein ingredient spotlight: Greek yogurt
Greek yogurt is a staple for many of the dressings I make, like my dill pickle dressing and flamethrower sauce. It's also the base of one of my favorite recipes, this fall chicken salad! Greek yogurt adds that creamy goodness to the dressings, and adds way more protein than your average dressing.
Why is there more protein in Greek yogurt compared to regular yogurt? This is because Greek yogurt is strained even more than regular yogurt, meaning there's more protein concentrated in it.
here's how to make a sheet pan harvest bowl
- Dice everything: Dice everything as needed and toss the sweet potatoes and Brussels sprouts in the oil, salt, and pepper.
- Start cooking: Thow it on a sheet pan and spread this out into one layer on one side of the baking sheet, and then add the sliced chicken sausage to the other side. Bake for 20-25 minutes or until the sweet potatoes are tender.
- Make the dressing: Mix everything with a whisk or in a blender. Greek yogurt tends to coagulate with vinegar, so the blender helps or whisk it vigorously.
- Serve: Plate the sheet pan items with diced apples, cranberries, and the dressing.
helpful tips
- Easier cleanup: If you want an easier cleanup, line your sheet pan with foil, parchment paper, or a silicon mat.
- Add pecans: Try adding pecans for even more fall flavor.
- Make it dairy-free: Swap out the Greek yogurt with additional mayo to make this a dairy-free meal.
quick recipe video
Serving Ideas
This bowl would also be good as a wrap! You get all those sweet, savory bits plus the ease of eating it wherever. Perfect for lunch on the run or a quick dinner. Plus, you can stuff it as full as you want! I recommend making egg white wraps instead of regular tortillas.
common questions
Keep the sheet pan ingredients, dressing, and fresh produce all separate from each other, so they don't get soggy. This recipe is good in the fridge for about 4 days, but I don't recommend freezing it!
Nope! Any type of root vegetable will work! Just find one that you think will pair best with the ingredients and the dressing.
Reheat the sheet pan items in the oven or air fryer for best results. Microwave works too but might make things a bit soggy.
Fresh is best for roasting, but if you only have frozen, thaw and pat them dry before roasting. They might not get as crispy, though.
If you tried this sheet pan harvest bowl recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Recipe
sheet pan harvest bowl
Ingredients
- 2 packs 12oz chicken sausage (or 4ct (8 sausages total))
- 6 oz Brussels sprouts (half bag, stems removed and sliced in half or shredded)
- 2 sweet potatoes (diced into ½" cubes)
- 3 tablespoon olive oil (or other neutral oil)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 apples (honeycrisp preferred, diced)
- ½ cup dried cranberries (no added sugar preferred)
Dressing
- 2 cloves garlic (minced)
- ½ cup Greek yogurt 0% fat
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ squeezed lemon (or 2 tablespoon of juice)
- 4 tablespoon mayo
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven: Heat it to 375 degrees. Dice everything as needed. Line an extra-large rimmed baking sheet with foil, parchment paper, or a silicon mat. Or don't; it's just easier to clean up.
- Start cooking: Toss the 2 sweet potatoes and 6 oz Brussels sprouts in 2 of the 3 tablespoon olive oil½ teaspoon salt, and ¼ teaspoon pepper. Spread this out into one layer on one side of the baking sheet, and then add the sliced 2 packs 12oz chicken sausage to the other side. Bake for 20-25 minutes or until the sweet potatoes are tender.
- Make the dressing: Mix everything together with a whisk or in a blender. Greek yogurt has a tendency to coagulate with vinegar, so the blender helps or whisk it vigorously.
- Serve: Plate up the sheet pan items with diced apples, cranberries, and the dressing.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
We’ve made this on other occasions and made it for Thanksgiving and it was so delicious. The warm rice / quinoa /squash combination with the tangy honey mustard dressing and the spinach and the rest is an amazing combination of good flavor!
Thank you so much, glad you enjoyed it!
had to improvise and used jones farms chicken sausages- smaller for sure - and only used 1 lb. used dairy free greek yogurt, made with 1 lb brussels sprouts and 1 large sweet potato. the sauce is so good! changed it to 4 servings (same measurements as 6 tho)for nutritional info. thank you - another winner!
Could this be made on a cooking grate over a bonfire? Would you maybe start vegetables first and add chicken later?
Definitely! I would just do it in a cast iron or aluminum foil pan over the grates - cover with foil and do the potatoes first or better yet, chop the potatoes really small then all the veggies could cook together. You could add the chicken sausage after 10-15 minutes or roast them over a fire or directly on the grates and just toss them in when the vegetables are done.