Sausage, Pepper, and Sweet Potato Quinoa Lunch Bowls

Yield 6



  1. In a medium saucepan bring chicken broth to a boil over medium-high heat. Once boiling, add quinoa, reduce to a simmer, and cover and cook for 15 minutes (or until liquid is absorbed). Remove from head, fluff with a fork and set aside.
  2. Preheat oven to 425. Line a baking sheet with foil and lightly grease.
  3. Place the diced sweet potato, bell pepper, onion and minced garlic in a large bowl.
  4. Slice the sausage into thin rounds and slice each round in half. Add to the bowl of veggies.
  5. Drizzle extra virgin olive oil over the veggies and sausage and toss to coat. Season with salt and pepper.
  6. Spread out in a single layer on the baking dish. Bake for 25-35 minutes or until the sausage and veggies start to brown. Remove from oven.
  7. Divide quinoa into 6 (16oz) tupperwear containers, about 1/2 cup quinoa into each bowl.
  8. Divide the roasted sausage and pepper mix evenly among the 6 bowls (about 1 cup in each bowl)
  9. Cover with airtight lid and store in the fridge.
  10. OR just mix it all into one large tupperware container and scoop out what you want each day :) Warm in the microwave before eating.


If you want a little dressing, i mixed up a little extra virgin olive oil, lemon juice and garlic to add to these!

Nutrition Facts

Serving Size 4

Amount Per Serving

Calories 382

% Daily Value

Total Fat 17 g


Saturated Fat 3 g


Unsaturated Fat 11 g

Cholesterol 91 mg


Sodium 860 mg


Total Carbohydrates 27 g


Dietary Fiber 4 g


Sugars 5 g

Protein 29 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Kristy Denney at