Turkey Sausage & Sweet Potato Lunch Bowls

• Gluten free
• Paleo

• Meat

  • 1 lb Italian turkey sausage

• Produce

  • 4 cups Bell peppers
  • 4 cups Sweet potato cubes

• Condiments

  • 1 1/2 tsp Lemon juice
  • 1 1/2 tsp Maple syrup
  • 2 tbsp Tahini

• Baking & Spices

  • 1/8 tsp Salt
  • 1 Salt & pepper, generous
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 1/2 tbsp Water

Found on sweetpeasandsaffron.com

Ingredients

• 4-5 cups sweet potato cubes
• 1 tablespoon olive oil
• salt & pepper (generous)
• 1 lb/500g Italian turkey sausage
• 4-5 cups bell peppers, red onion and zucchini slices
• 1 tablespoon olive oil
• salt & pepper
• 2 tablespoons tahini
• 1.5 tablespoons water (or more to thin out)
• 1.5 teaspoons maple syrup
• 1.5 teaspoons lemon juice
• ⅛ teaspoon salt

Directions

• Depending on how much space you have on your grill, you may want to make these in the oven. Toss the sweet potatoes with olive oil, salt and pepper.
• Pre-heat oven to 425°F. Line a baking sheet with parchment and set aside.
• Arrange sweet potato cubes on the baking sheet, and bake for 15 minutes.
• Give them a stir and return to the oven for another 10 or so minutes, until they are easily pierced with a fork.
• Heat barbecue to medium-high.
• Using a vegetable grilling basket or plate, cook the sweet potatoes, stirring often, for 15-20 minutes, or until cooked through.
• Pierce with a knife and grill for 10-15 minutes, turning every 2-3 minutes, until cooked through.
• Toss veggies with olive oil and salt and pepper.
• Grill on a vegetable grilling basket or plate, stirring every 2-3 minutes, until cooked through (10 or so minutes).
• Shake together all ingredients. Add additional water until thinned to your desired consistency.