This hearty grain bowl is the perfect meal for the late fall using seasonal vegetables like Brussels sprouts and sweet potatoes, combined with our Smoked Mussels for protein and flavor. This recipe is for a single serving, but can easily be doubled or quadrupled.

Ingredients:

For the bowl:

•         1 cup cooked farro (or grain of choice)
•         ½ sweet potato, cubed
•         Handful of Brussel sprouts, sliced in half
•        Olive oil
•        Salt and pepper
•        ¼ cup crushed pecans
• 1 tin Patagonia Provisions Smoked Mussels

For the vinaigrette:

•         1/4 cup apple cider vinegar
•         1 tbsp Dijon mustard
•          1/4 cup maple syrup
•          2/3 cup olive oil
•         Salt and black pepper to taste
•        1 tbsp diced shallot (optional)
•         1 tsp thinly sliced sage (optional)

Instructions:

To make the grain bowl, start by roasting your veggies. Preheat the oven to 425 F. Add your sweet potato and brussels sprouts to a baking sheet, spreading them out so they don’t crowd each other. Use two baking sheets if you need to. Drizzle generously with olive oil and toss to combine. Season well with salt and pepper and roast for 20 - 30 minutes, flipping halfway through, until golden brown.

While your veggies roast, make your vinaigrette by combining all of the ingredients into a jar with a lid. Shake well until combined. Taste and adjust as needed. 

When your veggies are done, build your bowl. Start with a base layer of your grains, and top with the sweet potato, brussels sprouts, pecans, and finally the mussels. Finish with the maple vinaigrette and mix well to combine.