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.

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.