Sausage & Veggies Grain Bowl

I made this sausage & veggies grain bowl with my one-pan sausage & veggies as the main toppings for the bowl. It’s served on a bed of romaine lettuce, baby spinach and baby swiss chard. I also added purple cabbage and pom seeds to give this bowl a boost of colour and antioxidants. The salad dressing is a simple  balsamic-soy dressing.

See Also:

Sausage & Veggies Grain Bowl Recipe

Sheet Pan Sausage & Veggies Recipe
All roasted in one sheet pan in the oven, these are the main toppings for the grain bowl: cheese sausage, carrot and zucchini.

Balsamic Soy Dressing
And this is my (too) simple dressing of balsamic vinegar, extra virgin olive oil & low-sodium soy sauce. You can add minced garlic, lemon zest etc to give this dressing more depth, but I’m in a hurry and this 1-minute dressing works so well for me.

Sausage & Veggies Grain Bowl
The tri-colour quinoa is cooked in chicken stock so it’s already lightly flavoured. Click here for the tutorial for cooking quinoa using a rice cooker.

Sausage & Veggies Grain Bowl Recipe

Use your favourite seasonal toppings and salad greens to jazz up this grain bowl.


  • one-pan sausage & veggies (get the recipe here)
  • 200 grams salad greens (such as romaine lettuce, baby spinach etc) washed and spinned dry
  • 3 slices purple cabbage sliced thinly
  • 1/2 cup pomegranate seeds
  • 2 servings (about 150 grams) cooked quinoa (get the recipe here) or use any preferred carbs

(A) Balsamic-Soy Dressing

This measurement is for one person and multiplies well for multiple servings. You can add minced garlic and a few drops of lemon juice to jazz up this basic dressing.

  • 1 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp low-sodium soy sauce to taste


  1. Make sheet pan sausage and veggies. Follow this recipe to make one-pan sausage and veggies (zucchini & carrot).
  2. Make the balsamic-soy dressing. For each individual serving of salad dressing, combine (A) in a small dressing bowl. Season to taste.
  3. Assemble the salad grain bowl. Divide salad leaves and sliced cabbage to two salad serving bowls. Top each bowl with roasted sausage, roasted veggies, pom seeds, cooked quinoa and balsamic-soy dressing at the side.