One Pan Vegetable Skillet


  • 1 tablespoon pumpkin seed oil (or EVOO)
  • 2 bags of Cutting Vedge Sliced Sausages
  • 2 garlic cloves, minced
  • ½ yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 ½ cups sweet potatoes, diced
  • ¼ cup vegetable, broth
  • 1 medium zucchini, quartered
  • 1 teaspoon stone ground mustard
  • cup tomato sauce
  • 1 tbsp Italian seasoning
  • 1/4 teaspoon crushed red pepper (optional)
  • Sea salt and ground black pepper to taste
  • Fresh parsley chopped, for garnishing
  • 5 cups cauliflower rice, or other grain of choice (about 1 head of cauliflower)


  1. In a skillet, heat the oil over medium-high heat. Add the Cutting Vedge Sausage and garlic. Stir occasionally, and cook for about 7 to 8 minutes, until nicely browned. Remove the sausage and set aside.
  2. Add the onions and red bell peppers to the same skillet, and cook for around 4 minutes or until the onions are soft and translucent. If necessary, add a little bit more oil.
  3. Add the sweet potatoes and vegetable broth. Stir together, then put a lid on the skillet. The steam will help cook the sweet potatoes faster. Cook for 20 minutes, until the sweet potato, has softened. Stir occasionally.
  4. Add the zucchini, and cook shortly.
  5. Add the mustard, tomato sauce, and seasonings and mix. Cook shortly until heated through. 
  6. Place an even amount of cauliflower rice into 5 different containers, Then, divide the sweet potato skillet into 5 portions, and top with sausage slices. Seal with a container lid, and place in the fridge for up to 5 days.
  7. Heat in the microwave for about 2 minutes before serving. Garnish with fresh parsley.

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