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Make-Ahead Sausage and Veggie Bowls
Make-Ahead Sausage and Veggie Bowls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Effortlessly create a delicious sheet pan sausage and veggie meal, perfect for weekday lunches. Enjoy over fluffy rice bowls.
Ingredients:
  • nonstick cooking spray
  • 3 tablespoons olive oil, divided
  • 1.25 cups uncooked brown rice
  • 2.5 cups water
  • 5 Italian turkey sausage links
  • 1 large red onion, cut into 1-inch pieces
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 teaspoon garlic powder
  • 1 orange bell pepper, cut into 1-inch pieces
  • 5 (3-cup) storage containers
  • 0.25 cup grated Parmesan cheese, or to taste
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line a generous 12x17-inch baking sheet with foil, greasing it with a spritz of cooking spray.
  • In a saucepan over medium-high heat, warm up 1 tablespoon of oil. Stir in brown rice and saute for 2 to 3 minutes. Pour in water and salt, cover, and let it simmer on medium-low heat until all the water is absorbed, which will take 20 to 30 minutes.
  • Arrange the sausages on one end of the baking sheet, followed by the onion and Brussels sprouts. Sprinkle garlic powder, salt, and pepper over the vegetables, then drizzle with 1 1/2 tablespoons of oil and toss to coat evenly.
  • Roast in the preheated oven for 10 minutes. Stir vegetables and turn sausages over. Add bell pepper, drizzle with remaining 1/2 tablespoon olive oil, season with salt and pepper, and toss to coat. Return to the oven for an additional 10 minutes. Let cool.
  • Cut sausages into bite-sized pieces. Distribute brown rice, vegetables, and sausage evenly into 5 containers. Sprinkle with Parmesan cheese on top.

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