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Sweet Potato and Chicken Sausage Bowls

These Sweet Potato and Chicken Sausage Bowls start with oven-roasted chicken sausage and sweet potatoes. Top with cooling avocado salsa and a drizzle of chili-lime sauce.
Course Dinner, lunch, Main Course
Cuisine American, Healthy
Keyword Sweet Potato & Chicken Sausage
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 748kcal
Cost $9.12

Ingredients

Sweet Potatoes & Chicken Sausage

  • 1 package (12 oz.; 340g) chicken and apple sausage, coined Note 1
  • 4 cups (1.25 lbs; 568g) sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 and 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon fine sea salt and cracked pepper
  • 1/2 teaspoon EACH: chili powder, ground cumin
  • 1 teaspoon EACH: paprika, garlic powder

Avocado Topping

  • 1 large avocado, diced
  • 1/2 cup diced cherry tomatoes
  • 2 tablespoons EACH: cilantro & freshly squeezed lime juice

Sauce

  • 1/2 cup (110g) regular mayonnaise (we love Best Foods/Hellmans)
  • 3 tablespoons freshly squeezed lime juice 1/4 teaspoon lime zest
  • 1/2 teaspoon EACH: chili powder, paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha or hot sauce
  • Optional: queso cotija cheese, for topping

Instructions

  • SWEET POTATOES: Preheat the oven to 425 degrees F. On a very large (15x21-inch) sheet pan, add the diced sweet potatoes. (Cook time relies on small 1/2-inch pieces and plenty of steam for potatoes to roast.) Drizzle on 1 and 1/2 tablespoons olive oil and all the seasonings. Season to taste with salt and pepper. (I add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Toss with your hands until well coated in oil and spices. Space out the potatoes so they have plenty of room to roast (if they're overlapping, they'll steam). Bake for 10 minutes.
  • CHICKEN SAUSAGE: Remove the tray from the oven and toss the sweet potatoes with a spatula. Add the coined chicken sausage to the tray, along with the remaining 1 tablespoon oil. Toss to coat and space everything out so it has plenty of room. Roast for another 10-15 minutes or until sweet potatoes are tender and sausage is browned along the edges. Taste and add more salt/pepper as needed.
  • SAUCE: Meanwhile, combine all the sauce ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Mix until smooth; refrigerate until ready to use.
  • AVOCADO TOPPING: In a medium-sized bowl, combine all of the avocado topping ingredients and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Gently stir and set aside.
  • ASSEMBLY: Divide the sausage and sweet potato mixture evenly among 4 plates. Divide the avocado topping evenly on each plate. Drizzle sauce (to taste) over each plate. (There may be sauce left over, depending on how much sauce you like!) If desired, add a sprinkle of cheese. Enjoy immediately. (Leftover sauce will stay good for up to a week in an airtight container in the fridge; drizzle over raw veggies or use in another recipe!)

Notes

Note 1: Any smoked sausage will work in this recipe. We personally love Aidells chicken and apple sausage, but smoked turkey sausage also works nicely in this recipe.

Nutrition

Serving: 1serving | Calories: 748kcal | Carbohydrates: 60g | Protein: 19g | Fat: 51g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1232mg | Potassium: 1149mg | Fiber: 11g | Sugar: 13g | Vitamin A: 34253IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 3mg