A delicious, healthy, combination of roasted vegetables, blackened chicken apple sausage, and cauliflower rice.
Preheat oven at 400F and line a sheet pan with parchment paper.
Wash and peel both sweet potatoes and cut into bite sized chunks. Place the sweet potatoes on one side of the sheet pan.
Thaw the brussels sprouts, slice in half, and place on the opposite of the sheet pan.
Sprinkle the Old Bay Seasoning over the veggies and drizzle with the olive oil.
Place in the oven and roast for 20 minutes or until veggies are tender and roasted.
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.
Place the chicken sausage in a large, black skillet and cook, moving frequently, until the chicken sausage starts to blacken.
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.
Add in the frozen cauliflower rice and season with seasoned salt and beef broth.
Stir the cauliflower rice until all ingredients are well mixed and cook until tender. (about 3-5 minutes).
Remove the roasted veggies from the oven and assemble the Low Carb Buddha Bowls with equal parts roasted veggies, chicken sausage, and cauliflower rice.
Enjoy as is or drizzle with balsamic vinegar.