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.
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.
Notes
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.