Grain bowls are all the rage these days, and this is my favorite version. It’s easy and flavorful with a beautiful color palette. You can easily mix and match other protein.
Yield: 4 servings
Takes 30 minutes
2 small sweet potatoes (about 300 g)
12 ounces (340 g) Brussels sprouts
1 tablespoon (15 ml) olive oil
1 teaspoon (2 g) Old Bay seasoning
1 package chicken apple sausage (about 450 g)
1 tablespoon (15 ml) sesame oil
12 ounces (340 g) cauliflower rice
2 tablespoons (30 ml) beef broth
1 teaspoon (5 g) seasoned salt, such as Lawry’s brand
Balsamic vinegar or hot sauce of choice, optional
Directions
Heat your oven to 400℉.
Wash, peel, and cut potatoes into 3/4 inch chunks. Cut the bottom off the Brussels sprouts and halve them. Toss both with olive oil and Old Bay seasoning. Add to a parchment lined sheet pan and roast in the oven for 20 minutes.
Meanwhile, cut chicken sausages in half lengthwise, and slice into bite sized chunks. Heat in a large skillet over medium high heat until browned, about 10 minutes.
Add sesame oil to a separate skillet on medium heat. Add cauliflower rice, beef broth, and seasoning salt. Stir to combine and cook for 3-5 minutes or until liquid is cooked off, stirring frequently.
Split cauliflower rice, chicken sausage, and veggies among 4 bowls. Drizzle with your favorite hot sauce or balsamic vinegar if you choose to.
Notes:
Tips: While cauliflower rice is good sometimes, there are very few dishes that I truly enjoy it in. This is one of them!
Easy Swaps: I often swap the cauliflower rice for jasmine or basmati rice!
Nourished Notes: While sausage is a processed meat, I believe that it is okay to enjoy these processed foods in moderation. I believe in a sustainable approach to eating that promotes overall health and wellbeing, and feeds the soul at the same time.
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