Simple and satisfying, these rice bowls with Turkey Sausage and Sheet Pan Vegetables deliver a quick and easy dinner that the whole family will enjoy.
Our Turkey Sausage Bowl has it all – protein, hearty fall vegetables and a big bowl of fluffy white rice. This hearty meal is sure to leave you and your guests satisfied!
Preheat oven to 425°F. In medium bowl, toss together sweet potatoes, olive oil and salt; arrange on parchment paper–lined baking sheet. Nestle sausages among sweet potatoes on baking sheet. Toss red bell peppers in same bowl; set aside.
Bake sausage and sweet potatoes for 18 to 20 mins or until sausages are browned and sweet potatoes are tender. Add red peppers to baking sheet; cook for 8 to 10 mins or until red peppers are tender. Remove from oven; let stand for 5 mins. Slice sausages into 1-inch pieces.
Meanwhile, prepare rice according to package directions.
Divide rice among 4 bowls; spoon sausages and vegetables over top.
Garnish with 2 tbsp finely chopped cilantro or chives if desired.
Heat any leftover rice mixture and wrap in large tortilla with shredded Cheddar and salsa for lunch the next day.
The beauty of this dish is that you don’t have to have everything ready when you begin to cook your meal. Take advantage of the cooking hacks by using the time between steps to prep as you go!
– Wash and chop up the sweet potatoes while the oven preheats to the suggested temperature – peeling them is up to you! As a rule of thumb, 1 lb is about 2 large or 3 medium-sized sweet potatoes.
– Arrange along with turkey sausage on the baking sheet and pop in the oven. Make every second count by chopping the red peppers while the first ingredient batch is roasting. Use the same cutting board to minimize cleanup time – keep it there for slicing the sausage too.
– In the meantime prep your rice so that when you pull out the tray with your tender sweet potatoes, sausage, and peppers you can get those grains going.
Start your No Recipe Recipes journey by mixing and matching which vegetables you add in! The oven warms up your house, making roasted vegetables the perfect Comfort Food for Cold Weather. See below for a quick guide on the time your veggies will need to be fully cooked through
– 20-60 minutes: Squash – butternut or acorn – will depend on the size of the pieces you’ve cut. Smaller pieces will be ready in less time.
– 30-45 minutes: Onions – along with root vegetables such as beets, potatoes, and carrots – can be roasted until you get your desired crispiness!
– 15-25 minutes: Roast Brussel sprouts, broccoli and cauliflower typically until they have charred toasted edges. Now that you’re an oven pro, this Roasted Brussels Sprouts and Rice will be a piece of cake!
– 15-20 minutes: Tomatoes don’t take long, but you may want to roast them separately as they will release a lot of liquid.
– 10-20 minutes: Asparagus and green beans are thinner, so they don’t need quite as long. Similarly, softer vegetables like zucchini, summer squash, and bell peppers roast quickly.