Prep-Ahead Sausage and Vegetable Bowls

Ingredients

• nonstick cooking spray
• 3 tablespoons olive oil, divided
• 1 ¼ cups uncooked brown rice
• 2 ½ cups water
• ½ teaspoon salt
• 5 Italian turkey sausage links
• 1 large red onion, cut into 1-inch pieces
• 1 pound Brussels sprouts, trimmed and halved
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 orange bell pepper, cut into 1-inch pieces
• 5 (3-cup) storage containers
• ¼ cup grated Parmesan cheese, or to taste

Step 1

Heat your oven to 400°F (200°C). Line a large baking sheet with foil and give it a quick spray with cooking oil to keep things from sticking. While the oven warms up, heat a tablespoon of oil in a medium saucepan over medium-high heat. Toss in the brown rice and sauté it for a couple of minutes to toast it lightly. Then add water and a pinch of salt, cover the pot, and let it simmer gently on low heat until the rice is tender and the water is absorbed—this should take about 20 to 30 minutes.

Step 2

Meanwhile, arrange the sausages on one side of the baking sheet. Next to them, spread out the onions and Brussels sprouts. Sprinkle the veggies with garlic powder, salt, and pepper, then drizzle with 1 1/2 tablespoons of oil. Give everything a good toss so the flavors coat the vegetables evenly. Pop the sheet in the oven and roast for 10 minutes.

Step 3

After that, take the baking sheet out and give the veggies a stir, turning the sausages over as well. Add the bell peppers to the mix, drizzle with the remaining half tablespoon of oil, season again with salt and pepper, and toss everything together. Slide the sheet back into the oven for another 10 minutes. Once everything is nicely roasted, let it cool a bit.

Step 4

Finally, slice the sausages into bite-sized pieces. Divide the cooked rice, roasted veggies, and sausage evenly into five containers. If you like, sprinkle some Parmesan cheese on top before serving or storing.