This easy Buddha bowl is a delicious, healthy, combination of roasted vegetables, chicken sausage, and cauliflower rice.
Preheat oven to 400F and line a sheet pan with parchment paper.
Wash and peel both sweet potatoes, then cut into bite-sized chunks.
Wash and slice Brussels sprouts in half, making sure to thaw them first if they were frozen.
Place the vegetables on a baking sheet, then sprinkle with Old Bay seasoning and drizzle with the olive oil.
Remove the casing from the chicken sausage and cut each sausage link into bite-sized rounds.
Place the chicken sausage in a skillet and cook on medium heat until browned.
Roast the vegetables in the oven for 20 minutes or until tender.
While the veggies and sausage cooks, pour 1 tablespoon of sesame oil into a large skillet and heat on medium heat until the oil is hot.
Add the frozen riced cauliflower to the oiled skillet and season with seasoned salt and beef broth.
Stir the cauliflower rice while cooking, until it is cooked through and tender. (About 3-5 minutes).
Remove the roasted veggies and sausage from the oven and assemble the low carb Buddha bowls with equal parts roasted veggies, chicken sausage, and riced cauliflower.
Enjoy the Buddha bowl as-is or drizzle with balsamic vinegar or your favorite sauce.
Nutrition information for this recipe has been calculated with no substitutions and no sauce.