Cozy Fall Grain Bowls with Mushroom Gravy

I hope you had a wonderful Halloween!! What did everyone do?! The weather here was pretty crappy so we didn’t really get out to trick or treat, but we did get together with some friends and let the kiddos run around in their costumes for a bit. Our baby shark had a great time :)


The warm days are few and far between and I think the chillier weather is here to stay. Enter cozy foods. You know what I’m talking about…warm foods that make your whole house smell good and taste super comforting. Foods that just kinda warm your soul.

That’s the epitome of the recipe I am sharing with you today.

I am 100% a sunshine girl and the months coming up are admittedly always hard for me. It’s not the colder temps, it’s the lack on sunshine that is tough on me. I know I am not alone in feeling this way, but it seems like every year the lack of sunshine in the winter gets a bit harder. One good thing about living in a place that has all 4 seasons is that we truly appreciate good weather days. And we do have some be-a-Utiful days! I try and make sure to savor them when they are here. Another thing that helps me during the winter months is to focus on things that make me feel good. This can be tough because a lot of things that ignite me and truly make me feel good involve being outside. When I can’t do that in the colder, cloudier months, I try to bring the sunshine into my kitchen and in my home.


That includes cooking things that smell good, look good, make me feel good, and taste GOOD. That also includes lighting my favorite winter candle, Frasier Fur as often as possible. I love great scents and get super excited when I find good ones. There is something about great candles that really lift me up! I got this candle a few years ago and as soon as Halloween is over, I pretty much have it lit until February :)

But back to this cozy bowl. That’s exactly what it is….cozy! Grain bowls feel comforting on their own, but add the mushroom gravy on top and WOW. Next level delicious. The gravy recipe is inspired by Angela over at Oh She Glows and will be on repeat all fall/winter long. It’s good enough to eat straight out of the pan with a spoon. Who even needs the grains and veggies?! ;)

But seriously, the gravy is

And the beauty of a meal like this is that you can totally customize it however you like! You only have quinoa? Use the quinoa! Only see rice in your pantry? Yum! Got some leftover veggies hanging out in the fridge? Roast them up! Any grain or veggie would work wonderfully.

However, when I am putting together a thoughtful meal, I try to think about colors. I try to get as many different colors as possible so that I get a variety of nutrients. More colors = more nutrient density. I also love roasting up squash, especially at this time of year. I hear from clients that squash is intimidating. And I get it. Some of them are super hard/annoying/a legit hazard to cut open….and then you have to scoop out the seeds. And wait, can I eat the skin or not?! It all sounds like a lot! If you feel this way about squash, you need to try delicata squash!! This is one of my favorite squash to roast because it is small enough to handle, pretty easy to cut, AND you can eat the skins. Easy peasy! Not only is it a slightly sweet, delicious squash, it is packed with nutrients. You might have guessed that it’s high in fiber, but did you know that delicata squash also contains a good bit of iron and calcium (among many other nutrients like vitamins A and C)? It’s a nutrient power house and one that you should totally get on board with this season.

Now, go light your favorite candle, turn on some music, start cooking this delicious meal, AND GET COZY!


Cozy Fall Grain Bowls with Mushroom Gravy

| Makes 3-4 bowls |


  • 3 cups cooked grains of choice (*I used 365 brand Super Grains cooked with low-sodium vegetable broth)

  • 1 delicata squash

  • 2 red bell peppers, seeded and sliced

  • 2 cups chopped or shredded Brussels sprouts

  • 1-2 Tbsp olive oil

  • salt & pepper to taste

For the mushroom gravy:

  • 1.5 Tbsp olive oil

  • 1 (8 oz) package sliced mushrooms

  • 1 small yellow onion, finely diced

  • 2 tsp minced garlic

  • 2 Tbsp nutritional yeast

  • 1 tsp dried rosemary

  • 2 Tbsp low sodium Tamari (or soy sauce)

  • I cup vegetable broth

  • 1 Tbsp arrowroot powder OR cornstarch

  • salt & pepper to taste


  1. Preheat the oven to 425 degrees F. Scrub the outside of the squash then cut the ends off to create 2 flat edges. Cut in half lengthwise and scoop out the seeds. Cut into about 1/2 inch slices. Drizzle with olive oil, sprinkle with salt and pepper, and mix with hands so that both sides of the squash are coated and seasoned. Spread out on a parchment paper lined baking sheet in a single layer. Roast for 20 minutes, then flip over and roast for another 10-15 minutes or until golden brown.

  2. While the squash is in the oven, start cooking the grains according to package. *The Super Grains I used are a mix of red and white quinoa, millet, and buckwheat. I boiled 3 cups of low sodium vegetable broth with 1 cup of the uncooked grain blend. I brought them to a boil, covered with a lid, and lowered to simmer until the water was absorbed and grains were cooked through (about 15-20 minutes).

  3. While the grains are cooking in the stove, chop the bell peppers and Brussels sprouts. Drizzle with olive oil, sprinkle with salt and pepper, and mix with your hands or in a bowl so that the veggies are evenly coated. Roast on a baking sheet for about 15-20 minutes (you can cook the veggies at the same time as the squash, but I recommend on different pans).

  4. To make the gravy, grab a large skillet and heat olive oil over medium-high heat. Add in the chopped onion, and garlic and sauté for a few minutes, until the onions start to become soft and translucent.

  5. Add the mushrooms and sauté for about 10-15 minutes longer, until the mushrooms release their moisture and start to caramelize. Stir in the nutritional yeast, tamari, and rosemary.

  6. In a small bowl, whisk together the vegetable broth and cornstarch until all the clumps are gone, then stir into the mushroom mixture. Cook for about 5+ minutes until the gravy has thickened to your preference.

  7. To serve, assemble each bowl by adding some grains, squash, and vegetables. Top with mushroom gravy and ENJOY!