Easy Make-Ahead Sausage and Veggie 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 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

Warm 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 pot over medium-high heat. Toss in the brown rice and sauté it for a couple of minutes to get it a little toasted. Then add the water and a pinch of salt, cover the pot, and let it simmer gently on low heat until the rice has soaked up all the liquid, about 20 to 30 minutes.

Step 2

Once your oven is ready, arrange the sausages on one side of the baking sheet. Next to them, spread out the onions and then the Brussels sprouts. Sprinkle the veggies with garlic powder, salt, and pepper, then drizzle about 1 1/2 tablespoons of oil over everything. Give it a good toss so the veggies get coated nicely. Pop the tray in the oven and roast for 10 minutes.

Step 3

After that, take the sheet out, give the veggies a stir and flip the sausages over. Add the bell peppers to the sheet, drizzle the last half tablespoon of oil over them, season with salt and pepper, and toss again. Return the tray to the oven for another 10 minutes. Once everything’s done, let it cool a bit.

Step 4

Slice the sausages into bite-sized pieces. Then divide the rice, veggies, and sausage evenly into five containers, and sprinkle some Parmesan cheese on top to finish.