Simple and satisfying, these Turkey Sausage Sheet Pan Dinner Bowls are a quick and easy dinner that the whole family will enjoy.
Our Turkey Sausage Sheet Pan Dinner Bowls have it all – protein, hearty fall vegetables and plenty of fluffy white rice. This hearty meal is sure to leave you and your guests satisfied!
Preheat oven to 425°F. In a 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 18-20 minutes or until sausages are browned and sweet potatoes are tender. Add red peppers to baking sheet; cook for an additional 8-10 minutes 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 tablespoons of finely chopped cilantro or chives, if desired.
Heat any leftover rice mixture and wrap in a 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 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. As a rule of thumb, 1 pound is equivalent to about 2 large or 3 medium-sized sweet potatoes.
– Arrange the sweet potatoes along with the turkey sausage on a 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 your grains will be ready to go.
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: Butternut or acorn squash – these vegetables will vary in cook time, depending on the size of the pieces you cut. Smaller pieces will be ready in less time.
– 30-45 minutes: Onions – along with root vegetables, such as beets, potatoes, and carrots, these can be roasted until they reach the desired crispiness!
– 15-25 minutes: Roast Brussels sprouts, broccoli and cauliflower typically take this long to get a nicely charred, toasted edges. Now that you’re an oven pro, this Roasted Brussels Sprouts and Rice recipe will be a piece of cake!
– 15-20 minutes: Tomatoes don’t take long to roast, but you may want to roast them separately as they will release a lot of liquid.
– 10-20 minutes: Asparagus and green beans are thin, so they don’t need quite as long. Similarly, softer vegetables like zucchini, summer squash, and bell peppers roast quickly.
If you are looking for an easy weeknight meal try our Cheesy Chicken and Rice Recipe with Broccoli.