Chicken Sausage & Roasted Veggie Bowl

Why You’ll Love This Recipe

I love how versatile this bowl is. I can use whatever vegetables I have on hand, and it all comes together with minimal fuss. The chicken sausage adds smoky, savory flavor, while the roasted veggies bring sweetness and depth. I serve it over quinoa, rice, or farro, and finish it with a drizzle of sauce or dressing to bring everything together. It’s simple, satisfying, and packed with wholesome ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken sausage links, sliced into coins (pre-cooked)
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, chopped
1 cup cherry tomatoes
1 sweet potato, peeled and diced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning or dried thyme
Salt and pepper, to taste

To Serve:
2 cups cooked quinoa, rice, or farro
Optional: tahini sauce, balsamic glaze, or pesto for drizzling
Fresh parsley or basil, for garnish

directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. I place all the chopped vegetables on the sheet and drizzle with olive oil. I season with garlic powder, Italian seasoning, salt, and pepper, then toss everything well.

3. I spread the veggies in a single layer and roast for 20 minutes.

4. I add the sliced chicken sausage to the sheet and toss it with the veggies. I return everything to the oven and roast for another 10–15 minutes, until the sausage is heated through and the veggies are tender and golden.

5. I divide the cooked grain of choice into bowls. I top each with the roasted veggie and sausage mixture.

6. I drizzle with tahini sauce or another dressing if desired and garnish with fresh herbs before serving.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4 bowls
Calories per serving: 460 kcal

Variations

Sometimes I swap in broccoli, carrots, mushrooms, or Brussels sprouts—whatever I have that needs using. For extra creaminess, I add avocado or a soft-boiled egg. I’ve also used spicy chicken sausage or sun-dried tomato versions for added kick.

storage/reheating

These bowls store beautifully. I keep everything in separate containers or pre-assembled bowls in the fridge for up to 4 days. I reheat the sausage and veggies in a skillet or microwave, then serve them over warm grains with a fresh drizzle of sauce.

FAQs

Can I use raw chicken sausage?

If I use raw sausage, I cook it in a skillet first or roast it for 10–15 minutes before adding the veggies, to make sure it’s fully cooked.

What’s the best grain to pair with this?

I love quinoa for its light texture and protein boost, but brown rice, farro, or couscous also work well.

Can I make this vegetarian?

Yes, I’ve made it with plant-based sausage or roasted chickpeas instead of chicken sausage for a veggie-friendly version.

What sauces go well with this?

Tahini lemon dressing, balsamic glaze, chimichurri, or even a dollop of hummus work great. I mix it up depending on my mood.

Can I prep this ahead?

Definitely. I roast everything in advance and store in containers for easy lunches or dinners throughout the week. Just assemble and drizzle before serving.

Conclusion

Chicken Sausage & Roasted Veggie Bowls are one of my favorite ways to eat clean without skimping on flavor. With roasted seasonal veggies, juicy sausage, and hearty grains, it’s a complete meal I can feel good about. Whether I’m meal-prepping or making dinner on the fly, this bowl always delivers.