Low Carb Buddha Bowl

8  ounces		sweet potatoes peeled and diced
12  ounces		Brussels sprouts fresh sliced in 0.5
12  ounces		frozen plain cauliflower rice
16  ounces		Chicken Apple Sausage casing removed and sliced into rounds
2  tablespoons		Organic, low sodium beef broth
1  teaspoon		low sodium seasoned salt
1  tablespoon		extra virgin organic olive oil or avocado oil
1  teaspoon		Old Bay Seasoning
1  tablespoon		Pure Sesame Oil

Tip: For nutritional information on all the ingredients in Low Carb Buddha Bowl just click on each ingredient name. Then adjust the serving size for any Low Carb Buddha Bowl ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400F and line a sheet pan with parchment paper.

Wash and peel both sweet potatoes, then cut into bite-sized chunks.

Wash and slice Brussels sprouts in half, making sure to thaw them first if they were frozen.

Place the vegetables on a baking sheet, then sprinkle with Old Bay seasoning and drizzle with the olive oil.

Remove the casing from the chicken sausage and cut each sausage link into bite-sized rounds.

Place the chicken sausage on the sheet pan along with the vegetables and roast for 20 minutes or until the veggies are tender.

While the veggies and sausage cooks, pour 1 tablespoon of sesame oil into a large skillet and heat on medium heat until the oil is hot.

Add the frozen riced cauliflower to the oiled skillet and season with seasoned salt and beef broth.

Stir the cauliflower rice while cooking, until it is cooked through and tender. (About 3-5 minutes).
Remove the roasted veggies and sausage from the oven and assemble the low carb Buddha bowls with equal parts roasted veggies, chicken sausage, and riced cauliflower.
Enjoy the Buddha bowl as-is or drizzle with balsamic vinegar or your favorite sauce.