The Chicken Sausage & Roasted Veggie Bowl is a flavorful and wholesome meal that’s perfect for any time of day. With juicy, perfectly cooked chicken sausage paired with a variety of roasted vegetables, this dish is simple, healthy, and packed with nutrients. Whether you’re preparing a quick dinner or a meal prep dish for the week, this bowl is a satisfying option that’s both filling and delicious.
Why You’ll Love This Recipe
This recipe is a perfect balance of protein, vegetables, and savory flavors, all coming together in one bowl. The chicken sausage adds a smoky, savory element while the roasted veggies provide sweetness and texture. With minimal prep time and an easy-to-follow cooking process, this dish is perfect for anyone looking to make a quick, healthy meal that doesn’t sacrifice flavor. Plus, it’s highly customizable, so you can swap in your favorite vegetables or sausages.
Ingredients
- 4 chicken sausages (preferably fully cooked)
- 2 cups broccoli florets
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the broccoli florets, sweet potato cubes, red bell pepper slices, and zucchini slices with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly crispy at the edges, stirring halfway through.
- While the veggies roast, heat a skillet over medium heat. Add the chicken sausages and cook according to the package instructions (typically 5-7 minutes per side), until browned and heated through. Once cooked, slice the sausages into rounds.
- To assemble the bowls, divide the roasted vegetables evenly into bowls, then top with the sliced chicken sausage. Garnish with chopped fresh parsley if desired.
Servings and timing
- Servings: 4
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Variations
- Different Sausage: Feel free to use turkey sausage, pork sausage, or even plant-based sausage if you prefer a different flavor or protein.
- Other Vegetables: Swap in your favorite veggies like carrots, Brussels sprouts, or cauliflower. You can even add a handful of spinach or kale to the bowl for extra greens.
- Grain Bowl: For added substance, serve the sausage and roasted veggies over a bed of quinoa, brown rice, or couscous.
- Add Sauce: Drizzle a tahini sauce, balsamic glaze, or your favorite dressing over the top for added flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for 5-7 minutes, or until heated through. You can also reheat in the microwave for 1-2 minutes, though the roasted vegetables may lose some of their crispness.
FAQs
1. Can I use frozen vegetables?
Yes, frozen vegetables will work, though fresh vegetables will provide better texture. If using frozen, you may need to cook them a little longer to get a similar crispness.
2. Can I make this recipe without chicken sausage?
Yes, you can replace the chicken sausage with grilled chicken breast, tofu, or another protein of your choice.
3. How can I make this recipe spicier?
To add some heat, sprinkle red pepper flakes over the vegetables before roasting or drizzle with a hot sauce of your choice before serving.
4. Can I prep this meal ahead of time?
Yes! You can roast the vegetables and cook the sausage ahead of time. Store them separately in the fridge, then reheat them when you’re ready to assemble the bowls.
5. How do I know when the chicken sausage is fully cooked?
Most chicken sausages are fully cooked when purchased, so you only need to heat them through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) if you’re unsure.
6. Can I use a different cooking method for the vegetables?
Yes! You can also cook the vegetables in an air fryer at 375°F (190°C) for 15-20 minutes, or pan-roast them in a skillet for a quicker option.
7. Can I add a sauce to this bowl?
Yes, feel free to add a sauce like ranch dressing, tzatziki, or a yogurt-based sauce to the bowl for extra flavor.
8. How do I prevent the sweet potatoes from being soggy?
Make sure to cut the sweet potatoes into evenly sized cubes and spread them out on the baking sheet to ensure even roasting. Avoid overcrowding the sheet, as this can trap moisture and prevent crisping.
9. Can I serve this meal cold?
This meal can be enjoyed cold, making it a great option for meal prep. Simply store it in the fridge and eat it as a salad or a cold bowl.
10. What other seasonings can I use for the veggies?
You can get creative with the seasonings! Try adding Italian seasoning, curry powder, or cumin for a different flavor profile.
Conclusion
The Chicken Sausage & Roasted Veggie Bowl is an easy and customizable meal that’s perfect for busy weeknights, meal prepping, or a healthy lunch. Packed with protein, fiber, and vitamins, it’s a wholesome dish that doesn’t compromise on flavor. With endless possibilities for substitutions and additions, this bowl will quickly become a staple in your cooking routine. Enjoy!
Print
Chicken Sausage & Roasted Veggie Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting, Skillet Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken Sausage & Roasted Veggie Bowl is a delicious, wholesome meal that’s easy to make and packed with flavor. Juicy chicken sausage is paired with a variety of roasted vegetables, creating a balanced dish that’s perfect for meal prep or a quick dinner. Simple to prepare, customizable, and full of nutrients, this bowl is sure to become a favorite in your meal rotation.
Ingredients
- 4 chicken sausages (preferably fully cooked)
- 2 cups broccoli florets
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss broccoli florets, sweet potato cubes, red bell pepper slices, and zucchini slices with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly crispy at the edges.
- While the vegetables roast, heat a skillet over medium heat. Add the chicken sausages and cook according to the package instructions (typically 5-7 minutes per side), until browned and heated through. Slice the sausages into rounds.
- To assemble the bowls, divide the roasted vegetables evenly into bowls and top with the sliced chicken sausage. Garnish with chopped parsley if desired.
Notes
- Use any type of sausage you prefer, such as turkey, pork, or plant-based options.
- Swap the veggies with your favorites like Brussels sprouts, carrots, or cauliflower.
- For extra texture, serve over quinoa, couscous, or brown rice.
- Drizzle a tahini or balsamic glaze on top for added flavor.
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