Description

This Macro Bowl with Smoked Sausage is a hearty and flavorful dish that combines roasted sweet potatoes and cauliflower rice with sautéed vegetables, smoky beef sausage, wilted spinach, and perfectly fried eggs. It’s a well-balanced meal full of textures and savory seasoning, garnished with fresh microgreens and green onions for a fresh finish. Perfect for meal prepping or a satisfying dinner.

Ingredients

Roasted Vegetables

4 tablespoons olive oil, divided
2 medium sweet potatoes, diced
20 ounces riced cauliflower, softened according to package instructions
1 tablespoon kosher salt (divided)
1 teaspoon Italian seasoning (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon garlic powder (divided)
1/4 teaspoon red pepper flakes (divided)
1/4 teaspoon smoked paprika (divided)
4 tablespoons unsalted butter, divided

Sausage

11.4 ounces Kiolbassa Smoked Meats organic beef smoked sausage, cut into rounds (1 package)

Vegetables for Sautéing

1 medium yellow onion, diced
1 medium green bell pepper, diced
2 whole jalapeños, diced
10 ounces cherry tomatoes
16 ounces portobello mushrooms, sliced
5 ounces fresh spinach

Eggs and Garnish

4 large eggs
Garnish: green onions, microgreens

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Instructions

Preheat and Roast Vegetables: Preheat the oven to 400°F. Spread the riced cauliflower and diced sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil and season generously with half of the salt, Italian seasoning, black pepper, garlic powder, red pepper flakes, and smoked paprika. Toss to coat. Roast for 40-45 minutes, tossing halfway through, until the cauliflower rice is light and fluffy and the potatoes are lightly browned.
Sear the Sausage: While the vegetables roast, heat a cast iron skillet over medium heat. Add 2 tablespoons of butter, then sear the smoked sausage rounds in the skillet for about one minute on each side until browned. Remove the sausage and set aside.
Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the skillet. Add diced onion, green bell pepper, jalapeños, cherry tomatoes, and sliced portobello mushrooms. Season with the remaining half of the salt, Italian seasoning, black pepper, garlic powder, red pepper flakes, and smoked paprika. Cook for 7-10 minutes, stirring occasionally, until the vegetables are softened. Remove and set aside.
Wilt the Spinach: In the same skillet, add the fresh spinach with a pinch of salt. Stir continuously until wilted, then remove from the skillet.
Fry the Eggs: Using the remaining butter, fry the eggs in the skillet to your preferred doneness.
Assemble the Bowls: Divide the roasted cauliflower rice and sweet potatoes among four bowls. Top each with the sautéed vegetables, seared smoked sausage, wilted spinach, and a fried egg. Garnish with chopped green onions and fresh microgreens.
Storage: Store any leftovers in airtight containers in the refrigerator for up to 5 days.

Notes

Adjust seasoning according to taste, especially the red pepper flakes if you prefer less heat.
For a gluten-free dish, ensure the smoked sausage is gluten-free.
Sweet potatoes can be swapped for regular potatoes, but cook time may vary.
Make sure to not overcrowd the roasting pan to ensure even roasting of vegetables.
Use a cast iron skillet for best sear and flavor layering.
Serve immediately for best texture and taste; leftovers reheat well in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting
Cuisine: American