Looking for a hearty, nourishing bowl that hits every craving? This Sausage & Sweet Potato Bowl with a Turmeric Kale Salad and Crunchy Toasted Lentils is your new go-to for easy meal prep or a flavorful weeknight dinner. With caramelized sweet potatoes, golden roasted chicken sausage, and a turmeric avocado dressing massaged into kale, this bowl is packed with nutrients and bold flavor. The final touch? A satisfying crunch from Cheddah flavored toasted lentils. Ready in under an hour with only 20 minutes of hands on prep, this gluten and dairy free bowl delivers on taste, texture, and convenience, perfect for lunch, dinner, or your next meal prep lineup.
The Inspiration
This recipe came together because I’m all about sheet pan meals. They’re super easy to clean up, require minimal effort, and are packed with flavor. But lately, I’ve been craving something that not only tastes amazing but also feels good in my body. I wanted a meal that’s full of anti-inflammatory ingredients but still has that satisfying flavor punch. Enter this avocado turmeric dressing—it’s creamy, garlicky, and oil-free, which I love! It’s such a game changer for salads, and I can’t get enough of it.
I’ve also got to shout out Lentil Telepathy’s Cheddah lentils. This isn’t a sponsored post, but they are just genuinely SO good on a salad! I first started using them back when we created this Oil-Free Crispy Cheddah Lentil Harvest Salad together last fall, and now I toss them into everything. The crunch and cheesy flavor they add is next-level. This Sausage & Sweet Potato Bowl has become a total weeknight staple because it’s super easy to prep, and the leftovers are just as good. Honestly, I can’t stop making it.
Kitchenware you’ll need:
- Baking Sheets: Make sure to use a large baking sheet so you can include your sweet potatoes and sausage on the same one! If you don’t have a large baking sheet, feel free to use two smaller ones.
- A good knife: Potatoes can be a tricky one to cut! Make sure you have a good knife to make dicing your sweet potatoes a breeze.
- Blender: I recently invested in this Our Place blender and LOVE it! You’ll definitely need a strong blender to break up the turmeric in the dressing.
Additions and Substitutions for the Sausage & Sweet Potato Bowl
This bowl is super versatile, so feel free to get creative with your additions and substitutions! Here are a few ideas to mix it up depending on what you have on hand or what you’re in the mood for:
Protein Options
- Chicken Sausage: If you’re not into the chicken sausage I used, any type of sausage will work—pork sausage, turkey sausage, or even a plant-based sausage for a vegetarian option.
- Grilled Shrimp: Want something lighter? Grilled shrimp would pair perfectly with the sweet potatoes and kale.
Veggie Variations
- Roasted Vegetables: Add other roasted veggies like bell peppers, onions, or zucchini for extra flavor and color. Feel free to roast them on the same sheet pan as the potatoes and sausage!
- Spinach or Arugula: If you’re not a fan of kale, spinach or arugula will work great in the salad for a softer texture.
- Brussels Sprouts: Roasted Brussels sprouts would add a great crispy, caramelized element that pairs well with the sweetness of the potatoes.
Grain or Carb Additions
- Quinoa or Brown Rice: If you’re looking for a more filling base, quinoa or brown rice would make an excellent addition or substitute for the sweet potatoes.
- Cauliflower Rice: For a lower-carb version, swap the sweet potatoes with cauliflower rice for a lighter meal.
- Roasted Squash: Butternut squash or another seasonal squash could also be roasted and added in place of the sweet potatoes for a slightly different flavor.
Flavor Boosters
- Extra Spices: Don’t be afraid to add more spices! A little cumin, smoked paprika, or chili powder will really amplify the flavors.
- Hot Sauce or Sriracha: If you like some heat, drizzle a little hot sauce or Sriracha on top to give it an extra kick.
Dressing Variations
- Lemon or Lime Zest: Add a little zest from lemon or lime to the dressing for an extra layer of citrus flavor.
- Milk Substitutes: If you want a slightly sweeter dressing, try coconut milk instead of oat milk for a more tropical vibe. You can also swap with hemp or rice milk as well.
- Fresh Herbs: The turmeric and fresh garlic add a lot of flavor to this dressing already, but I love adding herbs like parsley, chives, and, and dill to my salad dressings!
With these options, you can easily customize this bowl to fit your flavor preferences or dietary needs. The base ingredients are super flexible, so don’t hesitate to make it your own!
Step-by-Step Instructions for Sausage & Sweet Potato Bowl with Turmeric Kale Salad and Crunchy Toasted Lentils
This Sausage & Sweet Potato Bowl with Turmeric Kale Salad and Crunchy Toasted Lentils is a quick, nutritious, and satisfying meal perfect for weeknight dinners or meal prepping. Follow these simple steps to make a delicious and well-balanced bowl in under an hour!
Step 1: Preheat the Oven and Prepare Ingredients
Start by preheating your oven to 425°F (220°C). This ensures it’s hot enough to roast the sweet potatoes and sausage to perfection. While the oven is heating up, prep your ingredients. Peel and dice your sweet potatoes into 1/2-1 inch cubes. Slice the chicken sausage into 1/2-inch rounds.
Step 2: Roast Sweet Potatoes and Sausage
On a large baking sheet, toss your sweet potato cubes with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread them out evenly on one side of the sheet. Next, place the sliced sausage on the other side of the baking sheet (no need to season the sausage). Roast in the oven for 30-35 minutes. Be sure to flip the sweet potatoes and sausage halfway through for even cooking and a nice golden-brown finish.
Step 3: Prepare the Turmeric Avocado Dressing
While your sweet potatoes and sausage are roasting, prepare the turmeric avocado dressing. In a blender, combine 1/2 cup oat milk, 1/2 avocado (pit and skin removed), 3 cloves of fresh garlic, a 1-inch piece of fresh turmeric (peeled), 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1 teaspoon white wine vinegar. Blend until smooth. This creamy dressing adds a burst of flavor and anti-inflammatory benefits, making it a perfect match for your kale salad.
Step 4: Massage the Kale
Remove the stems from 4.5 cups of Lacinato or curly kale. Tear or chop the kale into bite-sized pieces. Drizzle a little of the turmeric avocado dressing over the kale and gently massage it in. This step helps soften the kale and allows the dressing to fully coat the leaves for maximum flavor.
Step 5: Assemble the Bowl
Once the sweet potatoes and sausage are done roasting, remove them from the oven and let them cool for a few minutes. To assemble your bowl, start with a bed of massaged kale. Top with the roasted sweet potatoes and sausage, and finish with a generous sprinkle of the crunchy Cheddah lentils. For added flavor, drizzle more turmeric avocado dressing on top.
Step 6: Serve and Enjoy
Serve your Sausage & Sweet Potato Bowl warm and enjoy the delicious combination of flavors and textures. This recipe makes 3 servings, perfect for a meal prep option or a family dinner. Feel free to double or triple if meal prepping for the family!
Print
Sausage and Sweet Potato Bowl with a Turmeric Kale Salad and Crunchy Toasted Lentils
Description
Make this easy Sausage & Sweet Potato Bowl with turmeric kale salad and crunchy lentils for a healthy, flavorful, and quick meal.
Ingredients
4 Links of Applegate Sweet Italian Chicken Sausage, sliced
2 Medium Sweet Potatoes, skin removed and diced
4.5 cups Lacinato or curly Kale, stems removed
2 tbsp olive oil
1/2 tsp salt
1/2 cup Lentil Telepathy’s Cheddah Lentils
Dressing:
1/2 cup oat milk
1/2 avocado, pit and skin removed
3 cloves fresh garlic
1 inch piece of fresh turmeric, peeled
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp Italian Seasoning
1 tsp white wine vinegar
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Prepare your sweet potatoes and sausage. Slice your sausage into 1/2 inch slices. Peel your sweet potatoes and dice into 1/2-1 inch cubes.
- Combine the sweet potatoes with the 2 tbsp olive oil and 1/2 tsp salt. Add to one half of a large baking sheet. Do not season the sausage and add the sliced sausage to the other half of the baking sheet.
- Cook the sweet potatoes and sausage for 30-35 minutes. Make sure to turn the sweet potatoes and sausage halfway through to ensure even cooking and prevent burning.
- While your sausage and potatoes is cooking, prepare the avocado and turmeric. Add all of the dressing ingredients to a blender and blend until smooth.
- Remove the kale leaves from stems. Lightly drizzle on the dressing and massage the dressing into the kale leaves.
- Once your sweet potatoes and sausage are done, remove from the oven and let cool. Add to your bowl with the Kale. Top with the Cheddah Lentils and enjoy.
FAQ for Sausage & Sweet Potato Bowl with Turmeric Kale Salad and Crunchy Lentils
1. Can I use a different type of sausage for this recipe?
Yes, you can easily swap the chicken sausage for turkey sausage, pork sausage, or even a plant-based sausage for a vegetarian option. The flavor of the sausage will still pair perfectly with the sweet potatoes and turmeric kale salad.
2. How can I make this recipe gluten-free and dairy-free?
This recipe is already both gluten-free and dairy-free! The ingredients used, like chicken sausage, sweet potatoes, and the turmeric avocado dressing, are all naturally free of gluten and dairy, making this bowl a great option for those with dietary restrictions.
3. Can I prepare this recipe ahead of time for meal prep?
Absolutely! This Sausage & Sweet Potato Bowl is perfect for meal prep. Simply roast the sweet potatoes and sausage ahead of time, store them in separate containers, and keep the massaged kale and dressing refrigerated. When you’re ready to eat, just assemble the bowl and top with the crunchy lentils.
4. Can I use a different type of kale?
While this recipe calls for Lacinato or curly kale, you can easily substitute with other types of kale or even spinach if you prefer a softer texture. Just keep in mind that different greens may require slightly different amounts of dressing.
5. How can I make this recipe lower in carbs?
If you’re looking for a lower-carb version of this bowl, try swapping the sweet potatoes with cauliflower rice or roasted vegetables like zucchini or bell peppers. This will reduce the carb content while still providing a delicious, nutrient-packed meal.
6. How long will leftovers last in the fridge?
Leftovers of this Sausage & Sweet Potato Bowl will stay fresh in an airtight container in the refrigerator for up to 3 days. Just be sure to store the dressing separately to keep the kale fresh.
7. Can I make this recipe spicy?
If you like some heat, you can easily add spices like chili powder, cayenne pepper, or hot sauce to the sweet potatoes or sausage while roasting. You could also drizzle some sriracha or your favorite hot sauce on top of the bowl before serving.
8. Can I substitute the oat milk in the dressing?
Yes, you can substitute the oat milk with any plant-based milk, such as hemp milk, coconut milk, or rice milk. Just choose one that suits your taste or dietary preferences.
9. Can I use a different grain instead of sweet potatoes?
If you’d like to try a different base for your bowl, you can substitute quinoa, brown rice, or even roasted butternut squash in place of the sweet potatoes for a different texture and flavor. These options will still work wonderfully with the sausage and kale salad.
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