Chicken Sausage Meal Prep Bowls is a great sheet tray recipe for meal prep! With minimal prep these chicken sausage, brussels sprouts and sweet potato bowls can be a quick and easy hot lunch meal prep for the whole week on a few sheet trays in the oven.
Tips and Tricks
When is the chicken sausage done? The chicken sausage I buy is already cooked, so I’m really just cooking it to get some color and added flavor. I also like the texture a bit better once it’s been baked or pan fried. The chicken sausage is done once the color is as brown as you want it!
How do you reheat chicken sausage meal prep bowls? One of the reasons why this is one of my favorite and most eaten meal preps is because it is easy to store and reheat. Just pop the container in the microwave without the lid and heat until warmed through!
How do you make chicken sausage bowls?
Preheat the oven to 375 F.
Italian Dressing Sweet Potatoes Prep
Chop up the sweet potatoes into bite sized pieces and place into a medium mixing bowl. Mix well with olive oil and the entire package of dry Italian dressing mix. Place the sweet potatoes on a single sheet tray in a single layer.
Roasted Brussels Sprouts Prep
Prep the brussels sprouts by cutting off the stem and cutting each brussels sprout in half. Add them to a medium mixing bowl with olive oil and season well with salt and pepper. Toss to coat and place on a second sheet tray in a single layer, on one side. Ensure that the cut side is down to get extra crispy.
Cooking the Vegetables
Add the sweet potato sheet pan to the middle rack of the oven. Place the brussels sprout tray on the bottom rack of the oven. Roast both for 30 minutes.
Chicken Sausage Prep
While the vegetables are in the oven, cut the chicken sausage into coins. After 30 minutes add them to the brussels sprouts tray and roast both trays for another 15-20 minutes until the vegetables are crispy and the chicken sausage is browned.
Meal Prep Bowl Assembly
Once all the components are cooked, separate each part into two or three food storage containers and store in the fridge for three to four days.
When it is time to reheat the bowls, simply microwave for one to two minutes until heated through and enjoy.
Do you have to use two different trays for this meal? One of the most important reasons why I use two different sheet trays is so that I get proper color on all the ingredients. Because this is a fairly simple recipe, you want each element to be as flavorful as possible. If you crowd the tray, you’re more likely to steam the ingredients instead of getting those beautiful roasted flavors. Make sure that each element has plenty of room on the tray and just use two trays to roast it. Technically it isn’t a one pan meal anymore, but it’s still a very easy one.
How do you store chicken sausage meal prep bowls? Once the chicken sausage, sweet potatoes and brussels sprouts are cooked and slightly cooled, divide them up into your individual food storage containers (this recipe makes two to three servings) and store in the fridge for three to four days. All three elements can be stored together!
How long can you store these meal prep bowls? You can store these meal prep bowls in the fridge for three to four days in airtight containers.
What substitutions can you make for the different components?
If you want to change Italian dressing mix: any dry seasoning will work; ranch, cajun, salt and pepper, garlic, taco seasoning, Italian seasoning.
If you want to change sweet potatoes: yukon gold potatoes, russet potatoes or butternut squash would also work with this recipe.
If you want to change brussels sprouts: broccoli, cauliflower, zucchini, summer squash or bell peppers|
An important thing to note is that the timing may change if you’re changing the type of produce used.
What kind of chicken sausages do you use? I buy the already cooked, casing free flavored sausages. Personally I buy Wegmans brand in whatever flavor I feel like that week. Al Fresco is another good brand or Trader Joe’s. You can definitely buy raw chicken or turkey sausage, but make sure you cook it all the way through!
How do you buy and prep brussels sprouts? Check out my entire post on how to buy, store and prep brussels sprouts here.
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Chicken Sausage Meal Prep Bowls
- 2 medium sweet potatoes
- 1 package of dry Italian dressing mix
- ¼ cup of olive oil divided
- ½ pound brussels sprouts
- Kosher salt to taste
- Pepper to taste
- 12 oz chicken sausage
- Preheat the oven to 375 F.
- Chop up the sweet potatoes into bite sized pieces and place in a medium mixing bowl. Add 2 tablespoons of olive oil and the entire package of dry Italian dressing mix. Toss to coat.
- Place the sweet potatoes on a sheet tray in a single layer. Ensure there is plenty of room between the pieces so they get crispy.
- Prepare the brussels sprouts by cutting off the stem and cutting in half. Place the halves in a medium mixing bowl and add remaining olive oil. Salt and pepper to taste and toss well to combine.
- On a second sheet tray, place the brussels sprouts cut side down in a single layer on half of the sheet tray.
- Place both sheet trays in the oven for 30 minutes. Make sure that the brussels sprouts are on the bottom rack and the sweet potatoes are on the middle rack.
- While the brussels sprouts and sweet potatoes are in the oven, cut up the chicken sausage into coins about ¼ inch thick.
- Once 30 minutes has passed, add the sausage to the second half of the brussels sprout tray. Make sure they are in a single layer. Cook for an additional 15-20 minutes until vegetables are caramelized and fork tender.
- Once everything is cooked, divide the chicken sausage, brussels sprouts and sweet potatoes into two or three containers.
- Store in the fridge in airtight food storage container for 3-4 days.
- Reheat the meal prep bowl in the microwave without the lid for 1-2 minutes.
- Try to cut all the sweet potatoes the same size so they cook evenly. It is okay to leave the skin on the sweet potatoes when roasting.
- Cook all ingredients in a single layer on two sheet trays to ensure you get the best caramelization possible aka flavor.
- This recipe makes 2 to 3 servings.
Originally posted on January 14, 2019. Republished with updated tips and tricks on February 12, 2020.