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Sweet Potato Sausage Rice Bowl Recipe
Ash Tyrrell

Sweet Potato Sausage Rice Bowl Recipe

I started making this sweet potato sausage rice bowl on a random Tuesday when I had leftover rice and no real plan for dinner, and now it's become one of my most requested meals at home. There's something about the sweetness of roaste.d potatoes mixed with savory browned sausage that just works every single time I make it
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed — the natural sweetness balances out the savory sausage beautifully
  • 2 Italian sausages sweet or spicy, casings removed — ground sausage works just as well if that's what you have on hand
  • 2 cups cooked rice white, brown, or jasmine — day-old rice actually works best since it won't turn mushy
  • 1 small onion diced — adds a savory base flavor that builds as it cooks with the sausage
  • 1 bell pepper diced — I like red or yellow for a touch of natural sweetness alongside the potatoes
  • 1 cup corn kernels fresh or frozen — adds a pop of texture and a little extra sweetness to each bite
  • ¼ cup crumbled feta cheese — a salty tangy finish that cuts through the richness of the sausage
  • 2 tablespoons olive oil divided — used for roasting the potatoes and cooking the sausage mixture
  • ½ teaspoon paprika or garlic powder — gives the roasted sweet potatoes a little extra depth of flavor
  • Salt and pepper to taste — season as you go so nothing tastes flat by the end
  • Fresh herbs lemon juice, and a drizzle of olive oil for topping — brightens up the whole bowl right before serving

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, pepper, and paprika until evenly coated. Spread them in a single layer and roast for about 20 to 25 minutes, flipping halfway through until fork-tender and caramelized.
  2. While the potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the sausage, breaking it into crumbles as it browns. Toss in the onion and cook everything together until the sausage is fully cooked and the onion turns soft and golden.
  3. Once the sausage is browned, stir in the diced bell pepper and corn kernels. Cook for another 4 to 5 minutes, stirring occasionally, until the peppers soften slightly but still hold a bit of crunch. Season with a pinch more salt and pepper if needed.
  4. While your sausage mixture finishes cooking, reheat your rice in the microwave or on the stovetop with a small splash of water to keep it from drying out. Fluff it with a fork so it's loose and ready to layer into your bowls.
  5. Divide the warm rice evenly among four bowls as your base layer. Top each one with the roasted sweet potatoes and the sausage-vegetable mixture, then sprinkle crumbled feta over the top.
  6. Drizzle each bowl with a little olive oil, a squeeze of fresh lemon juice, and a scattering of chopped fresh herbs. Serve immediately while everything is still warm and the flavors are at their best.

Notes

  • I always cut my sweet potatoes into even, small cubes so they roast at the same rate and nothing ends up undercooked.
  • I like using day-old rice because fresh rice tends to clump and turn gummy once it's mixed into the warm bowl.
  • I season my sweet potatoes generously before roasting, since under-seasoned potatoes can taste bland next to the savory sausage.
  • I prep my veggies the night before when I know I'll be short on time, which cuts my actual cooking down significantly.
  • I always make extra roasted sweet potatoes because they're just as good reheated the next day on their own.