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Energy Bowl with Smoked Sausage

Courses | Prep 10 Min | Cook 1 Hr
Whether you’re tracking your macros or trying to include more veggies in your diet, we’ve got you covered! Try our Energy Bowl recipe loaded with sauteed veggies, smoked sausage and topped with a fried egg for a nutrient packed meal. Thanks to our friends A Full Living for our new favorite dish!
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Ingredients

Directions

Ingredients

4 people
  • 11.4 ounces Kiolbassa Smoked Meats organic beef smoked sausage, cut into rounds (1 package)
  • 4 tablespoons olive oil, divided
  • 2 medium sweet potatoes, diced
  • 20 ounces riced cauliflower, softened according to package instructions
  • 1.5 tablespoons kosher salt, divided
  • 2 teaspoons Italian seasoning, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon red pepper flakes, divided
  • 1/2 teaspoon smoked paprika, divided
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 whole jalapeños, diced
  • 10 ounces cherry tomatoes
  • 6 ounces portobello mushrooms. sliced
  • 5 ounces fresh spinach
  • 4 large eggs
  • Garnish: green onions, microgreens
Products used in recipe

Directions

  • Preheat the oven to 400°F. To a parchment-lined baking sheet, add riced cauliflower and sweet potato cubes. Coat with olive oil, and season generously, reserving remaining seasonings and salt for the rest of the cooking process. Roast until lightly golden brown, or until the cauliflower rice is no longer soggy, but rather light and fluffy. This will take about 40-45 minutes. Toss halfway through to ensure even cooking.
  • Meanwhile, while the veggies are roasting, heat a cast iron skillet over medium heat. Add 2 tablespoons of butter, and add sausages to the skillet, cooking about one minute per side to sear. Remove and set aside.
  • Add the remaining 2 tablespoons of olive oil to the skillet and add onion, green bell peppers, jalapeños, cherry tomatoes, and mushrooms. Season with the remaining seasoning blend, plus a pinch of salt and pepper. Cook until softened about 7-10 minutes. Remove vegetables from the skillet and set them aside.
  • Add the spinach to the cast iron skillet with a pinch of salt, and wilt. Move around continuously and remove from the skillet once wilted.
  • Lastly, using the remaining butter, fry the eggs in the skillet.
  • Now it's time to assemble the bowls. Layer on cauliflower rice and sweet potatoes. Add in cooked veggies, smoked sausage, wilted spinach, and top with a fried egg. Garnish with microgreens and green onions. Dig in, and enjoy!
  • Store in air-tight containers in the fridge for up to 5 days.
Products used in recipe

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