Low Carb Buddha Bowls #diet #healthy

It's mid year in the South and with that comes long, apathetic days that stretch into the night and early night. The sweltering, mugginess of the day with the sun whipping unmercifully transforms into a somewhat cooler night as fireflies bounce past for Nature's best light show and bugs sing an orchestra in the grass.

There's nothing better on a warm summer evening than feasting outside and flame broiling by the lake. In case you're in any way similar to my family, we love basic suppers that can be cooked inside or flame broiled outside. These Low Carb Buddha Bowls fit the bill for an ideal, supper in a bowl sort of summer evening.

I cooked the elements for our low carb buddha bowls in the stove on a sheet skillet yet this would make an ideal supper to toss in a dish on the barbecue and appreciate on the back yard while the children go through the sprinkler and you unwind with a glass of super cold sweet tea.

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Ingredients

• 2 small sweet potatoes peeled and chunked
• 1 bag frozen brussels sprouts thawed and halved
• 12 oz frozen plain cauliflower rice
• 1 package Chicken Apple Sausage casing remove and sliced into rounds
• 2 tbsp Organic, low sodium beef broth
• 1 tsp low sodium seasoned salt
• 1 tbsp extra virgin organic olive oil
• 1 tsp Old Bay Seasoning
• 1 tbsp Pure Sesame Oil

Instructions

1. Preheat oven at 400F and line a sheet pan with parchment paper.
2. Wash and peel both sweet potatoes and cut into bite sized chunks. Place the sweet potatoes on one side of the sheet pan.
3. Thaw the brussels sprouts, slice in half, and place on the opposite of the sheet pan.
4. Sprinkle the Old Bay Seasoning over the veggies and drizzle with the olive oil.
5. Place in the oven and roast for 20 minutes or until veggies are tender and roasted.
6. 12 minutes before the veggies are ready, remove the chicken sausage from the packaging and use a knife to remove the casing from the chicken sausage and cut each sausage link into rounds, on the diagonal.
7. Place the chicken sausage in a large, black skillet and cook, moving frequently, until the chicken sausage starts to blacken. 
8. Once the chicken sausage is cooked, pour the sausage into a bowl or on a plate and add the sesame oil into the skillet that the sausage cooked in.
9. Add in the frozen cauliflower rice and season with seasoned salt and beef broth. 
10. Stir the cauliflower rice until all ingredients are well mixed and cook until tender. (about 3-5 minutes). 
11. Remove the roasted veggies from the oven and assemble the Low Carb Buddha Bowls with equal parts roasted veggies, chicken sausage, and cauliflower rice.
12. Enjoy as is or drizzle with balsamic vinegar. 

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