Chicken Sausage Veggie Hash
“Rain, rain...GO Away” 🌧
Daydreaming about grilling and al fresco dinners, but NO because of ALL THE RAIN. So instead I was looking for a hands off, easy meal to get on the table quickly, and this fit the bill! It was heavy on veggies and absolutely DELICIOUS. Put it on the menu, you won’t regret it.
Preheat oven to 450 degrees.
Coat a large parchment lined sheet pan with 1-2 T avocado oil and then spread the following in separate sections:
Diced sweet potato (smaller dice for a faster cook, don’t crowd them)
Sliced chicken apple sausage (I use @aidellssausage , it’s whole30 compliant)
Frozen caulirice (even layer)
Sprinkle sweet potato and caulirice with salt and a light seasoning blend (I used @traderjoes 21 seasoning salute)
Roast for 15-20 minutes (give the sp and caulirice a toss halfway through). Broil for about 4 minutes at the end if you want to brown up your veggies and sausage (don’t forget about them!)
Grab a convenience bag of shredded salad...like shredded brussels sprouts or cruciferous crunch from trader joes, (I used a kale and broccoli stalk blend) and throw in to a hot skillet with oil (about 1 T) and a pinch of salt. Toss for about 4 minutes, long enough to heat through and coat with oil.
Add all ingredients together into a large bowl. Add a handful of sunflower seeds, dried cranberries and a couple spoonfuls of your favorite stone ground mustard (@lustymonkmustard is my favorite). Stir to combine. Serve and enjoy!