Roasted Sausage, Veggie & Quinoa Bowls

Roasted Sausage, Veggie & Quinoa Bowls

Get your weekday lunches planned ahead with these nutritious grain bowls.

Recipe by Lunches + Littles
Ingredients
  • 1 cup uncooked quinoa (we used tri-color)
  • 1 package (4 links) Gilbert’s Andouille Chicken Sausage (coined)
  • 3 cups of diced sweet potatoes (can also use russet potatoes)
  • 1 large bell pepper (chopped)
  • 2 cups broccoli florets
  • 3 cloves garlic (minced)
  • olive oil
  • Italian seasoning (or other favorite seasoning)
  • salt and pepper to taste
  • fresh parsley (chopped) for garnish
Instructions
  1. Pre-heat oven to 390 degrees. Line a baking sheet with parchment paper and set aside.
  2. Cook quinoa per package instructions. Once done, set aside.
  3. Combine coined sausage and vegetables on prepared baking sheet. Drizzle with a bit of olive oil, and season as desired. Toss to coat, then lay out in a single layer and bake for 15- 18 min, flipping once.
  4. Once your sausage and vegetables are lightly browned, and cooked, remove from oven. Set aside to slightly cool.
  5. Divide quinoa, sausage and veggies between 3- 4 bowls/ containers. Enjoy immediately, or pack up for quick grab and go lunches/meals for the week ahead!