Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage
Heat oil in a nonstick skillet over medium heat. Add sausage and cook, stirring often, until heated through and browned on both sides, about 5 minutes.Advertisement
Prepare cauliflower and asparagus according to package directions (about 3 to 4 minutes each in the microwave). Set aside to cool slightly before assembling bowls.
Divide pesto among 4 small lidded containers and refrigerate.
Divide the cauliflower among 4 single-serving lidded containers. Top each with one-fourth of the asparagus and one-fourth of the sausage. Refrigerate for up to 4 days. To reheat, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with pesto before serving.
Tip: If you shop at Trader Joe's, use these products to make this recipe: Trader Joe's fully cooked sweet Italian chicken sausage links, Trader Joe's frozen riced cauliflower, Trader Joe's frozen grilled asparagus spears, Trader Joe's Vegan Kale, Cashew & Basil Pesto.
To make ahead: Refrigerate for up to 4 days.
2 1/2 fat, 2 vegetable, 1 1/2 medium-fat protein