Macro Bowl with Smoked Sausage

5 from 1 vote

Macro Bowl with Smoked Sausage

This nutritious Macro Power Bowl is packed with smoked sausage, whole foods like seasoned riced cauliflower, sweet potatoes, spinach, and other veggies. Top it off with a fried egg and it's perfect for breakfast, or pack them up for the ideal meal prep lunch. This bowl is easy to customize and full of flavor, for a healthy meal that you actually crave!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Lunch

Cuisine: American

Servings: servings

Calories: 719kcal

Author: Briana

Ingredients

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
½ teaspoon red pepper flakes, divided
½ teaspoon smoked paprika, divided
4 tablespoons unsalted butter, divided
11.4 ounces Kiolbassa Smoked Meats organic beef smoked sausage, cut into rounds (1 package)
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 whole jalapeños, diced
10 ounces cherry tomatoes
16 ounces portobello mushrooms. sliced
5 ounces fresh spinach
4 large eggs
Garnish: green onions, microgreens

Instructions

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.

Video

Notes

Vegetables and bases used are extremely customizable, so feel free to use what works best for you.
Can easily be made dairy free by replacing the butter with more olive oil.
Nutrition facts will vary depending on the produce used.

Nutrition