Can I use a different sausage?

Absolutely. Chicken sausage is great, but turkey sausage works just as well. Plant-based sausage is also a solid option—just brown it well for the best texture.

Can I swap the vegetables?

Yes! This Sausage Veggie Skillet Bowl is super flexible. Try bell peppers, mushrooms, onions, spinach (add at the end), or cauliflower.

How do I store leftovers?

Let everything cool, then store in an airtight container in the fridge for up to 4 days .

What’s the best way to reheat it?

Reheat in a skillet over medium heat with a splash of water, or microwave in short bursts, stirring in between. (Skillet reheating gives you the best texture.)

Can I make it meal-prep friendly?

Totally. Make a batch, portion into containers, and you’ve got grab-and-go lunches that don’t feel boring.

Sausage Veggie Skillet Bowl: Joyful 25-Minute Power Meal

Description

A quick, colorful Sausage Veggie Skillet Bowl made in one pan with chicken sausage, sweet potato, broccoli, and zucchini—perfect for busy weeknights and easy meal prep.

Ingredients

Scale

1 Tbsp olive oil
12 oz chicken sausage, sliced into coins
1 large sweet potato (about 1 lb), peeled and cubed (or sliced)
2 cups broccoli florets
1 medium zucchini, thinly sliced
1–2 Tbsp soy sauce or coconut aminos (to taste)
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
Optional garnish: grated Parmesan cheese or nutritional yeast
Optional for serving: cooked rice, quinoa, or cauliflower rice

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Instructions

Cook the sweet potato: Boil or microwave sweet potato cubes until just fork-tender (not mushy). Drain and set aside.
Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook about 5 minutes, until browned on the edges.
Add veggies: Stir in broccoli, zucchini, and the cooked sweet potato. Toss to coat everything in the skillet juices.
Season: Add soy sauce (or coconut aminos), garlic powder, smoked paprika, and black pepper. Stir well.
Finish cooking: Cook 5–7 minutes, stirring occasionally, until veggies are tender-crisp and everything is heated through.
Serve: Spoon into bowls (over rice if you’d like) and top with Parmesan or nutritional yeast.

Notes

Keep the sweet potatoes just tender before adding—overcooked sweet potatoes can turn mushy in the skillet.

Swap the veggies with what you have: bell peppers, mushrooms, onions, or green beans work great.

If the skillet looks a bit dry, add 1–2 Tbsp water and stir to loosen everything up.

For meal prep, store portions in airtight containers for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet / One-Pan
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about 1½ cups)
Calories: 320 kcal
Sugar: 7 g
Sodium: 850 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 60 mg