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Sausage Veggie Skillet Bowl

A quick and delicious one-pan meal featuring chicken sausage, sweet potato, and colorful vegetables, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces chicken sausages, sliced into coins Can substitute with pork, turkey, or plant-based sausage.
  • 1 large sweet potato, peeled and cubed Ensure to not overcook; tender but not mushy.
  • 1 small zucchini, halved and sliced Cut into similar sizes for even cooking.
  • 1 cup broccoli florets
  • 1 tablespoon olive oil For sautéing.
  • 1 tablespoon soy sauce or coconut aminos Lower-sodium option available.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • to taste grated parmesan or nutritional yeast for garnish Optional.

Method
 

Preparation
  1. Boil or microwave the sweet potato slices until they are just tender, but not mushy. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken sausage slices and cook until browned and crisped around the edges, about 5 minutes.
Cooking
  1. Toss in broccoli, zucchini, and cooked sweet potatoes into the skillet with the sausage. Stir to combine.
  2. Add soy sauce or coconut aminos, garlic powder, black pepper, and smoked paprika. Stir well to ensure seasoning is evenly distributed.
  3. Continue cooking for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp.
Serving
  1. Remove from heat and transfer to serving bowls. Garnish with grated parmesan or nutritional yeast if desired.
  2. Serve hot, and enjoy the delicious flavor combination.

Notes

Let cool before storing. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet or microwave.