Description
A vibrant and easy one-pan meal featuring roasted chicken sausage, bell peppers, and avocado, perfect for busy weeknights.
Ingredients
Scale
- 3 medium bell peppers, sliced
- 1 large yellow onion, sliced
- 2 tsp olive oil
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 3/4 tsp salt, divided
- 1 large avocado
- 2 tsp lime juice
- 1 small garlic clove, minced
- 1 tbsp finely chopped cilantro
- 1/4 medium jalapeno, minced
- 1 cup Greek yogurt
- 2 cups cooked brown rice
- 1 package (11 oz) al fresco Roasted Red Pepper and Asiago chicken sausages, sliced into 1/4-inch pieces
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Combine sliced peppers, onions, and olive oil in a medium bowl. Toss to coat the veggies in the olive oil.
- Add chili powder, cumin, garlic powder, and 1/2 teaspoon of salt to the mix. Toss everything until well combined.
- Spread the seasoned veggies onto a large rimmed baking sheet and roast for 10 minutes.
- Remove the baking sheet from the oven, and gently move the peppers to one half of the pan.
- Add the sliced chicken sausages on the other half, ensuring they’re spread out to allow for browning. Return the pan to the oven.
- Roast for an additional 20 minutes, or until the veggies are soft and the chicken sausage is beautifully browned.
- Mix avocado, lime juice, cilantro, jalapeno, and the remaining 1/4 teaspoon salt in a small bowl. Use a fork to mash the ingredients together, seasoning with salt and pepper to taste.
- To serve, spoon 1/2 cup of cooked brown rice into a bowl. Top with 1/4 of the roasted peppers and 1/4 of the sausage. Add a generous spoonful of smashed avocado and Greek yogurt on top, and finish with a sprinkle of fresh cilantro.
Notes
Prep veggies and seasonings in advance for easy assembly. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 40mg