Simple to prepare in just one-pan, Roasted Sweet Potato, Apple and Chicken Sausage Bowls make for a hearty, warming weeknight dinner. A dairy-free, gluten-free, paleo and Whole30 recipe the whole family can enjoy!
This summer went by faster than any I can remember.
I knew it was going to be fast, but still, it’s a shock to look at the calendar and see that September is tomorrow.
Summer for us was a crazy mix of work, camps, and a few trips thrown in for good measure. There was soccer, basketball, theatre, zoo, gymnastics, and dance camp.
And there was a whole lot of driving around from one thing to another.
Don’t get me wrong. I loved it. It’s just that the running around made summer go by in a great big blur.
And here we are and it’s September.
Elle goes back to school next week, and while I’m absolutely looking forward to getting back to some kind of weekday routine, I am going to miss her so darn much.
She’s my buddy and I love having her around.
So in advance of the school- and work-week grind, and to keep my mind off of Elle being at school all week, I’ve been working on a big batch of super simple weeknight recipes.
This one is a complete winner, is so easy to prep, totally satisfying, and cleanup is very manageable. You can’t get much better than that!
Be sure to check out the recipe & kid-friendly adaptations below, along with ideas for prepping ahead and maximizing leftovers (a new recipe post feature, what do you think?).
I hope you’ll make these soon, and wishing you all a happy transition into fall. Now, let’s make some Roasted Sweet Potato, Apple and Chicken Sausage Bowls!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Add baby potatoes into the mix, along with the sweet potatoes.
2 | Swap Smokey Maple Roasted Chickpeas for the sausage for a vegetarian option, or make both if serving a mix of vegetarians and meat-eaters.
3 | Serve all the parts of the bowl separately on a plate with the sauce on the side for dipping.
PREP-AHED & LEFTOVERS
1 | Make the sauce ahead, minus the sage, then store in a tightly sealed container, refrigerated, for up to 5 days. Bring to room temperature, add the sage, and shake prior to serving.
2 | Roast the sweet potatoes and apples ahead. Store in a tightly sealed container, refrigerated, for 3-4 days. When ready to serve, roast the sausage per recipe instructions, along with the pre-roasted sweet potatoes and apples to reheat.
3 | Chop leftover sweet potato, apple and sausage and use as a topping for a big salad with the leftover sauce. Or, stir into scrambled eggs for a breakfast hash.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Nut-Free, Sugar-Free, Paleo and Whole30 Friendly
Roasted Sweet Potato, Apple and Chicken Sausage Bowls
For the Bowls
- 1 large or 2 small sweet potatoes scrubbed and cut into very thin ¼ inch rounds
- 2 medium sweet crisp apples (such as Honeycrisp or Fuji), cored and sliced into 8-10 pieces
- 1 pound precooked chicken sausage organic if possible*
- 2 tablespoons olive or avocado oil
- ¼ teaspoon kosher salt
- 4 oz baby spinach or arugula
For the Sauce
- 1 small garlic clove minced or finely grated
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 2 tablespoons fresh sage finely chopped (optional)
- Heat the oven to 375F.
- Place the sweet potato rounds and apple slices on two baking sheets lined with a silicone mat or parchment paper. Drizzle with 2 tablespoons oil and ¼ teaspoon salt, tossing to coat. Spread the potatoes and apple into an even layer, being careful not to crowd the pans.
- Roast for 20 minutes, then remove from the oven and flip the apples and sweet potatoes. Add the sausage to the pan, place back in the oven and roast for an additional 10 minutes.
- Remove from the oven, flip the sausages, and roast for an additional 10 minutes, or until everything is cooked through and golden (about 40 minutes total for the apples and sweet potato, 20 minutes total for the sausage). Remove from the oven, allow to cool slightly, then slice the sausage.
- Meanwhile make the sauce by whisking the garlic, vinegar, and salt in a small bowl. Drizzle in the olive oil, whisking until combined, then stir in the sage.
- Serve the bowls by dividing the greens between 4 bowls. Top each with the roasted sweet potatoes, apples, and sausage. Drizzle with the sauce and serve.