Sausage Bowl with Roasted Red Pepper Vinaigrette Recipe

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This Sausage Bowl with Roasted Red Pepper Vinaigrette is simple, flavorful, and healthy! Make it a go-to weeknight meal for your loved ones.

PREP TIME

15 mins

COOK TIME

20 mins

SERVINGS

4-5 servings

Ingredients

Dressing

  • 2 red bell peppers, roasted, peeled and de-seeded
  • 1 Tbsp shallot, minced
  • 1/3 cup white balsamic vinegar
  • 1 Tbsp honey
  • 2 Tbsp dijon mustard
  • 1 cup extra virgin olive oil
  • Salt & pepper to taste

Bowl Build

  • 1 cup Jasmine rice, cooked
  • Kale, chopped
  • 5 Italian chicken sausages
  • Zucchini, cut into 2” sticks
  • 1 large onion, sliced
  • 2 bell peppers, sliced
  • Parmesan cheese, freshly grated
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 Tbsp garlic powder
  • 1 Tbsp red pepper flakes
  • Olive oil
  • Salt & pepper to taste

Sausage Bowl with Roasted Red Pepper Vinaigrette

COOKING INSTRUCTIONS:
Sausage Bowl with Roasted Red Pepper Vinaigrette

Vinaigrette

  1. Add all ingredients except for the oil into a food processor and blend until smooth. While the food processor is running, slowly add the oil in to the mixture. This will begin to emulsify. If dressing is too thick, add in a little bit of vegetable or chicken stock to loosen.

 

Bowl Build

  1. Cook rice according to package instructions.
  2. Slice bell peppers, onions, and zucchini and place in a bowl. Season with oregano, basil, garlic powder, pepper flakes, salt, pepper and oil. Toss to evenly coat all vegetables. Cook on grilling tray until tender while still retaining a bite.
  3. Cook chicken sausage on top rack of grill and until the casing looks taught and on the verge of cracking. Once heated through, remove from the grill and slice on a bias.
  4. In a shallow salad bowl, add 2 large handfuls of kale. Top kale with roasted red pepper dressing and, using your hands, work the dressing into the kale.
  5. Top kale with a large spoonful of rice, followed by grilled veggie mix, sliced sausage, grated Parmesan and a drizzle more of dressing.

PAIRINGS:
Sausage Bowl with Roasted Red Pepper Vinaigrette

Rosé Sangiovese

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