Description
Gluten- and dairy-free chicken sausage and peppers bowl with quinoa. Quick, healthy, and flavorful dinner ready in 40 minutes.
Ingredients
2 cups cooked quinoa
5 links sweet Italian chicken sausage
2 bell peppers, sliced
1 red onion, halved and sliced
2 tbsp olive oil
1 tbsp taco seasoning (I used Trader Joe’s)
Dressing:
1/4 avocado
1.5 tsp olive oil
1/8 cup oat milk
Juice from 1/2 lime
1 garlic clove
1/4 tsp salt (or to taste)
1/2 tsp nutritional yeast
1 small handful fresh cilantro
Instructions
1. Preheat oven to 400 degrees F.
2. Prepare your vegetables and sausage.
3. Line a baking sheet with aluminum foil. Place your peppers and onions on the baking sheet.
4. Coat the vegetables with olive oil and taco seasoning and mix well. Add the sausage to the top. (I try to avoid adding oil directly to the sausage)
5. Bake for 30-35 minutes until the vegetables are cooked through and sausage begins to brown.
6. While the sausage and veggies are in the oven, combine the dressing ingredients in a blender and blend until smooth.
7. In a bowl, combine 1/2 cup cooked quinoa, 1/4 the sausage and peppers, and a drizzle of dressing. Top with fresh cilantro or parsley. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes