Description
Roasted vegetable and chicken sausage top perfectly steamed brown rice for a balanced, nutritious and seriously tasty weeknight dinner. Multiple delicious servings, done in under 40 minutes, this weeknight dinner can’t be beat!
Ingredients
Roasted Veggies and Sausage
- 1 head broccoli or broccolini, cut into florets
- 1 red bell pepper, cut into 1-inch dice
- 1 red onion, cut into 1-inch dice
- 1 large sweet potato, chopped in 1 inch cubes
- 1 zucchini, sliced in half moons
- 4 organic chicken sausages, sliced
- 3 tablespoons extra virgin olive oil
- 1 heaping teaspoon each garlic powder, smoked paprika, Italian seasoning
- 1/2 teaspoon kosher salt and fresh cracked pepper
Assembly
- steamed brown rice, quinoa, barley or grain of choice (alternatively, skip the grain and add regular potatoes to the roasted veg)
- chili onion crunch (see notes)
- feta, crumbled
- balsamic glaze
Instructions
Roasted Veggies and Sausage
Preheat oven to 425.
Line two large sheet pans with parchment paper or a silicone baking mat.
I like to place all veggies and sausage in a huge bowl, drizzle with olive oil and all the seasonings, and toss to coat really well, getting in there with your hands if you need. Then dump veggies on both trays, spreading them out evenly. Alternatively, you could add veggies and sausage straight to the pan and drizzle/season there. Make sure the veggies are not crowded or on top of each other. Roast for 25 minutes, stirring and rotating the pans halfway through. Increase oven to broil for an additional 2-3 minutes, keeping a close eye on them, until they are perfectly browned and crispy.
Assembly
Spoon brown rice into bowls. Pile on sausage and veggies. Top with chili onion crunch, feta and balsamic glaze. Dig in!
Notes
Chili onion crunch is a condiment found at Trader Joe’s. I have also seen knock off varieties at other grocery stores. You will likely find it in the Italian condiment section next to the pesto, sun-dried tomatoes, etc. If you can’t find it, you could use red chili flakes instead.
I like to use the Nonna Pias brand of balsamic glaze. You could also make it by reducing balsamic vinegar with a bit of honey or brown sugar.
As mentioned before, this recipe is very versatile so use whatever veggies you have on hand!
Make it vegan/vegetarian: omit the sausage and feta or replace with vegan-appropriate alternatives. I’ve made this recipe with garbanzo beans in place of sausage and it is super tasty!
When I was in college this was my meal-prepped lunch nearly every single week. A few minutes on a Sunday afternoon and you’ll have delicious roasted veggie bowls all week long!
Nutrition facts are just an estimate and will vary based on type/brand/amount of ingredients used!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sodium: 220mg
- Fat: 16g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
Keywords: vegetables, bell pepper, red onion, zucchini, broccolini, olive oil, smoked paprika, garlic powder, chicken sausage, lunch, dinner, meal prep, bowls, brown rice, feta, seasonings