This weekend I felt like junk…and I knew why. My eating habits are all over the place right now. Not because I’m relying on emotional eating during this time, but because I’m trying to cook the food I have in order to eliminate food waste while quarantined at home. Which means I’ve been eating a lot of random combinations of things and not really focusing on the foods that make me feel good. So I decided to plan out a week of really clean meals for myself because my body is seriously craving it, and I came up with this tasty chicken sausage sweet potato bake for lunches.
This could even work as a Thanksgiving side!
Now I must warn you, this bake kind of smells like Thanksgiving. It’s got all of those Thanksgiving-esque flavors you look for during the autumn season, like sweet potatoes with apples and rosemary. It honestly could work beautifully paired with your roasted turkey, so I figured it was worth mentioning.
Yet despite those fall flavors, I can honestly dig this bake any time of year. And you know what? I bet you could even enjoy it for breakfast with a fried egg on top. That’s basically my motto for everything: Put an egg on it.
Well, maybe not for ice cream. But I find that these types of bakes and casseroles really do work well with leftovers, and sometimes a fried egg on top really brings your leftovers to the next level.
The seasoning I use for this chicken sausage sweet potato bake
For this recipe, I like to season the bake with the Herbes de Provence blend. I was able to find it easily at the store, but if you can’t find it, you could always order it here.
Or, simply make your own! If you want to make your own Herbes de Provence blend at home, mix together the following ingredients:
- 1 Tbsp dried thyme
- 1 Tbsp dried rosemary
- 1 Tbsp dried parsley
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1 Tbsp dried tarragon
- 1 Tbsp dried marjoram
I like to put my spices (including my homemade seasonings) in this spice rack right next to my stove for easy grabbing! It comes with labels that you can put right on top of the lids so you can easily grab-and-cook.
*PSST* Think my sweet potato looks funky? That’s because it is! I am an avid customer of Imperfect Foods where I can buy all of the extra produce and products that weren’t deemed “acceptable” for the grocery store. Yet they taste just as good. Get your first box!
This is great for lunch meal prep!
I like to prep a full dish and divide it up into four containers for my week ahead. I like putting mine in these glass meal prep containers because they can easily heat up in the microwave without having to dirty up more dishes at lunchtime.
Not only that, but this recipe is actually Whole30 approved—and I didn’t even plan on it. So if you’re looking for some more Whole30 lunch ideas, save this one for later.
Need more meal prep ideas? Here are a few of my favorites!
- Goddess Arugula Bowls
- Chicken Salad Lettuce Wraps
- Buffalo Chicken Meatball Bowl
- Apple Kale Salad
- Lemon Arugula Salad with Homemade Lemon Vinaigrette
Photos edited with Tomato, Tomato in the Bright Brunch Lightroom Presets.
Chicken Sausage Sweet Potato Bake
- 2 sweet potatoes, diced about 4 cups
- 1 red onion, sliced about 1 cup
- 2 apples, cored and diced about 2 cups
- 5 chicken sausages, sliced
- 2 garlic cloves, minced about 1 tsp
- 1 Tbsp olive oil
- 1 Tbsp herbes de Provence
- Preheat the oven to 400 degrees.
- Chop the potato, onion, apples, and chicken sausage. You do not need to peel the potatoes and apples, save the food waste and leave the skins on.
- Mix together in a large bowl with the minced garlic, olive oil, and herbs de Provence.
- Transfer the items to a 9×13" casserole dish. Cover the casserole dish with a piece of aluminum foil.
- Bake for 45 minutes, or until the sweet potato is soft.