This breakfast sausage rice bowl tops white rice with browned breakfast sausage, onion and garlic. Sweet potato and broccoli roast in the oven until the edges caramelize, then go on top with parsley.
Roast the vegetables while the sausage cooks so everything is ready together. It’s an easy bowl to customize with what you have.
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1. Preheat oven to 425°F. Toss 1 cup diced sweet potato (peeled) and 1 cup broccoli florets in 1 tbsp olive oil, salt, and pepper. Spread in single layer on baking sheet.
2. Roast vegetables 20-25 minutes until tender and edges caramelize.
3. Meanwhile, heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm.
5. Remove sausage; add 0.5 cup diced onion (peeled) and 1 clove minced garlic to pan. Sauté over medium heat until translucent, 3 minutes.
6. Add sausage back to pan, stir to combine and heat through 1 minute.
7. Warm 2 cups cooked white rice in microwave or pan.
8. Assemble bowl with rice, roasted veggies, and sausage mixture.
9. Finish with chopped fresh parsley sprinkled over bowl off heat.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
