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Honey-lime chicken sausage bowl with roasted sweet potatoes, white rice and lime wedges, served with honey-lime dressing.

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Honey Lime Chicken Sausage Potato Bowls

Recipe by Bailey Sissom

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

Scale

for the bowls:

  • 2 large sweet potatoes, peeled and cut into about ¾-inch cubes

  • avocado oil, for tossing

  • salt

  • black pepper

  • 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

  • 1 teaspoon salt

  • ½ teaspoon black pepper

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Find it online: https://www.simplysissom.com/honey-lime-chicken-macro-bowls/