I’m sure you know by now that my mix of sweet potato, Brussels sprouts and chicken sausage is my jam. I seriously think I could eat it for breakfast, lunch and dinner. Some days I probably have haha. This combination of sweet potato, Brussels sprouts and chicken sausage always hits the spot and its super nourishing when you top it on greens. It’s even better when a meal comes together in a couple minutes too.
I decided to switch it up this time so that I could still get away with eating the same meal on repeat and made this cilantro sauce that I will now be putting on everything! You don’t leave this part out! This creamy cashew cilantro sauce is great to use on all roasted veggies to take it up a notch.
I recently was at a party where we had Kelli from The Naked Bite come in and do a cooking demo and she made a cilantro sauce to use with black bean burgers! Her sauce was so good and I couldn’t get my mind off of it so I knew I needed to recreate something similar to use for this one pan meal. Not only is it great on this one pan meal, but i’ll use it all week long for salads & bowls which is even better!
If you don’t want to make the creamy cashew cilantro sauce or forget to leave out your cashews, here are few other delicious sauce options with this:
- Pesto
- Trader Joe’s Jalapeño Sauce
- Ranch (I love mixing in Primal Kitchen Foods with it)
- Honey Mustard
Benefits of a one pan meal:
- Less of a mess
- Perfect for an easy weeknight meal
- Can be used as prep for the week!
- Many ways to switch them up
I always get asked what chicken sausage I like to use and here are some of my favorites:
- Aidells Chicken & Apple Sausage (this is the one that I used here!)
- Trader Joe’s Organic Chicken Sausage
- Trader Joe’s Jalapeño Chicken Sausage
How to make the creamy cashew cilantro sauce:
- 1 cup cilantro (Stems & all)
- 1/2 jalapeno (no seeds)
- 1 garlic clove
- 1/2 cup organic coconut milk + 1 tbsp (full fat coconut milk—I like using the can from Trader Joe’s-make sure to mix up before pouring measurements)
- 1/2 lemon (juice)
- 1/3 cup raw cashews (soaked for 4+ hrs)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- Water for desired consistency
Recipe Tip: if using different chicken sausage, time may vary depending. Keep an eye on it and adjust time if needed!
Sweet Potato, Brussels sprouts and Chicken Sausage Sheet Pan meal
One pan meal that you can always count on!
Ingredients
- 4 1/2 cups brussel sprouts, chopped
- 2 medium sweet potatoes
- 3 chicken sausages (I used Aidell’s Chicken & Apple Sausage)
- Avocado Oil Spray (I use this on everything!)
- Sea salt/pepper
- Creamy Cashew Cilantro Sauce:
- 1 cup cilantro (Stems & all)
- 1/2 jalapeno (no seeds)
- 1 garlic clove
- 1/2 cup organic coconut milk + 1 tbsp (full fat coconut milk—I like using the can from Trader Joe’s-make sure to mix up before pouring measurements)
- 1/2 lemon (juice)
- 1/3 cup raw cashews (soaked for 4+ hrs)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- Water for desired consistency
Instructions
- Preheat the oven to 400 degrees.
- Chop sweet potatoes, Brussels sprouts, and chicken sausage
- Place veggies and sausage on the baking tray (I recommend using a silicone baking mat so it won't stick) and spray with avocado oil spray, top with sea salt and pepper.
- Bake for 40 minutes. Flipping half way through. **Keep an eye out on your chicken sausage as it may need to be removed earlier depending on the sausage!
- To prepare the sauce, add all the ingredients in the food processor and blend.
- Keep sauce stored in the fridge to mix in sheet pan meal or drizzle on top!
until next time...
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