These honey-lime chicken sausage sweet potato bowls combine roasted sweet potatoes, white rice and golden chicken sausage with a quick, tangy honey-lime dressing.
The recipe was really simple, but the honey-lime dressing was so good it made the whole bowl feel fancier than it was. Loved it. "
- Kinna K.
from my actual life
(feel free to skip to sausage bowls)
Last night I made one of my old recipes from the blog for dinner. It was from my “macro bowl” era, when I was in full-on ultra-healthy, trying-to-recover-my-body-after-three-pregnancies mode.
And you guys … it tasted like it.
Current me doesn’t like bland food. So I changed pretty much everything. The old recipe had shredded boiled chicken. Nope, not even a rotisserie chicken. Raw spinach, I assume because throwing some of that on top checked a box. Brown rice.
I kept the dressing. The dressing is delicious.
But I was pretty mortified that the rest of that recipe had been sitting in my archives for years. So this morning, I fixed it.
Bailey
P.S. If you like dinners that happen on a sheet pan, my sheet pan gnocchi with corn and burst tomatoes is another really good option.
the fixed version
This version keeps the best part (the dressing) and, well ...changes pretty much everything else.
The sweet potatoes get caramelized in a hot oven with avocado oil, salt and pepper. Sliced chicken sausage goes on a second sheet pan right alongside them and roasts until the edges are golden. Add fluffy white rice, then spoon that bright, tangy honey lime dressing over everything.
This is not a revolutionary recipe. It’s sausage, sweet potatoes, rice and dressing. I am a firm believer that basic ingredients can taste special. They just need a delicious homemade sauce. Bonus points if said sauce comes together in under 5 minutes and doesn’t require me to drag out a blender or food processor.
The dressing is avocado oil, lime, honey, Dijon, salt and pepper. Add everything to a jar, shake it up and you’re done.
ingredients + substitutions
sweet potatoes: Butternut squash would be a simple swap here. Follow the recipe as written, just know that the cooking time may vary a bit.
avocado oil: Olive oil works here. Don’t go out and buy avocado oil just for this recipe. I’ve made this with olive oil many times. I prefer the more neutral flavor of avocado oil, so that’s what I use now.
chicken sausage: Any variety of fully cooked chicken sausage. You could also use fully cooked pork sausage.
white rice: You can use any cooked grain that you like. Quinoa, farro, couscous and brown rice are all great options.
limes: I have made this dressing with lemon. I prefer the lime, but the dressing still tastes great. Obviously the flavor profile will change to honey-lemon.
honey: Maple syrup can be swapped at a 1:1 ratio.
Dijon mustard: If you’re out of Dijon you can use whole grain mustard instead. I don’t recommend using yellow mustard. It would change the flavor significantly.
instructions
Roast the sausage. Spread the sliced chicken sausage in a single layer on a parchment-lined sheet pan. Roast until hot and golden around the edges.
Roast the sweet potatoes. Toss the cubed sweet potatoes with avocado oil, salt and pepper. Spread into a single layer on a second sheet pan and roast until browned and tender, tossing once along the way.
Make the rice + dressing. Prepare the white rice according to package directions. Add avocado oil, lime juice, honey, Dijon, salt and pepper to a jar. Stir or shake until combined.
Assemble the bowls. Divide the cooked rice, roasted sweet potatoes and chicken sausage between bowls. Drizzle with as much honey-lime dressing as you like and serve.
worth knowing
pick your sausage: There are so many varieties of fully cooked chicken sausage. My favorite with this recipe is apple. Joe finds that too sweet, so I use a Cajun sausage for him. Use what you like, or even better … what you have on hand.
use two sheet pans: I initially hoped to get all the food onto one sheet pan so there were fewer dishes, but it was too crowded. Washing a second dish is worth it here. The sweet potatoes need enough room that they caramelize instead of steaming.
adjust for big eaters: If you use a 12-ounce package of sausage, that will give you about one sausage link per person. If you have large appetites in your family, put that second sheet pan to use and add a second pack of sausage. Nothing else in the recipe needs to change.
the rice is flexible: Basmati, jasmine, brown rice, leftover rice, microwave rice. Whatever. I usually make mine in the rice cooker. Two cups give you about ½ cup per bowl, but obviously that can change depending on who you’re feeding.
this one's great for meal prep
My preferred way to meal prep is to double whatever I’m making for dinner, then portion the extras into lunches or meals for those nights when nobody cooked dinner. This one is perfect for that.
Follow the recipe as written, but instead of plating, divide the rice, sweet potatoes and sausage into meal prep containers. I like to put the dressing in little condiment cups and tuck one into each container. If you don’t have condiment cups, you can just keep a jar of the dressing beside the prepped meals in the refrigerator.
When you’re ready to eat, microwave the bowl until hot and then drizzle some dressing over the top.
related
Looking for other easy recipes like these sausage chicken bowls? Try these:
- Easy Sheet Pan Bang Bang Chicken with Crispy Rice
- Sheet Pan Gnocchi with Sausage, Corn and Burst Tomatoes
- One-Pan Viral Dumpling Bake (Easy Weeknight Recipe)
- Baked Spaghetti Squash with Meat Sauce (Whole 30)
- Mediterranean Chicken Bowl Recipe (Quick + Easy)
- 20-Minute Bourbon Honey Chicken (Easy Recipe)
- Shrimp Egg Roll In A Bowl (Easy 20 Minute Recipe)
- Healthy Chicken Pad Thai (Easy Recipe)
Recipe
Honey Lime Chicken Sausage Potato Bowls
These honey-lime chicken sausage sweet potato bowls combine roasted sweet potatoes, white rice and golden chicken sausage with a quick, tangy honey-lime dressing.
- Total Time30 minutes
- Yield4 bowls 1x
Ingredients
for the bowls:
-
2 large sweet potatoes, peeled and cut into about ¾-inch cubes
-
avocado oil, for tossing
-
salt
-
black pepper
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1 (12-ounce) package fully cooked chicken sausage, sliced, any flavor you like
-
2 cups cooked white rice, more or less as needed
for the honey-lime dressing:
-
6 tablespoons avocado oil
-
2 limes, juiced
-
2 tablespoons honey
-
2 teaspoons Dijon mustard
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1 teaspoon salt
-
½ teaspoon black pepper
Instructions
- roast the sweet potatoes: Heat the oven to 425°F. Spread the cubed sweet potatoes (2 large) onto a parchment-lined sheet pan. Drizzle with avocado oil and season generously with salt and pepper. Use your hands to toss the ingredients directly on the sheet pan. Spread the coated potatoes into a single layer and roast for 25-30 minutes, tossing once halfway through. The potatoes are ready when they pierce easily with a fork.
-
make the rice: If starting with uncooked rice, prepare enough white rice according to package instructions to yield 2 cups cooked. Cover and set aside. I use a rice cooker which makes this recipe really simple, but microwavable frozen rice is a great short cut as well.
-
roast the sausage: Spread the chicken sausage (12 ounces) in a single layer on a second sheet pan lined with parchment. Roast the sausage medallions alongside the potatoes for 15–20 minutes or until hot and golden brown.
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mix up the dressing: Add avocado oil (6 tablespoons), lime juice (from 2 limes), honey (2 tablespoons), Dijon mustard (2 teaspoons), salt (1 teaspoon) and black pepper (½ teaspoon) to a jar. Stir or shake until fully combined. Set aside.
-
assemble: Divide the rice, roasted sweet potatoes and chicken sausage between 4 bowls. Drizzle with the desired amount of honey-lime dressing and serve.
Notes
pick your sausage: There are so many varieties of fully cooked chicken sausage. My favorite with this recipe is apple. Joe finds that too sweet, so I use a Cajun sausage for him. Use what you like, or even better … what you have on hand.
use two sheet pans: I initially hoped to get all the food onto one sheet pan so there were fewer dishes, but it was too crowded. Washing a second dish is worth it here. The sweet potatoes need enough room that they caramelize instead of steaming.
adjust for big eaters: If you use a 12-ounce package of sausage, that will give you about one sausage link per person. If you have large appetites in your family, put that second sheet pan to use and add a second pack of sausage. Nothing else in the recipe needs to change.
the rice is flexible: Basmati, jasmine, brown rice, leftover rice, microwave rice. Whatever. I usually make mine in the rice cooker. Two cups give you about ½ cup per bowl, but obviously that can change depending on who you’re feeding.
refrigerate + reheat: Store the rice, sweet potatoes and chicken sausage in airtight containers in the refrigerator for up to 4 days. Store the honey-lime dressing separately in a sealed jar for up to 1 week. To reheat, microwave the rice, sweet potatoes and sausage until hot, about 1–2 minutes. Shake the dressing well and add after reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 467
- Sugar: 13.5 g
- Sodium: 843.3 mg
- Fat: 23.8 g
- Carbohydrates: 59.1 g
- Protein: 7.6 g
- Cholesterol: 17.5 mg
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