By: Denise Bustard21 Comments
Posted: 7/18/16Updated: 8/28/20
This post may contain affiliate links. Please read our disclosure policy.
Loaded with turkey sausage, sweet potatoes and grilled vegetables, these sweet potato lunch bowls are drizzled with a tahini dressing for a light but tasty lunch option.
You know we love our meal prep lunches around here (check out these 46 more easy lunch meal prep ideas). These turkey sausage & sweet potato lunch bowls are a light and healthy option that is perfect for summer.
Like myChicken Fajita Lunch Bowls and my Thai Chicken Lunch Bowls, these sweet potato lunch bowls make four portions that can be reheated for easy lunches through the week.
With directions to cook in the oven or on the barbecue, these bowls are flexible, and loaded with sweet potatoes, turkey sausage and vegetables, and are drizzled with my favorite maple tahini dressing!
Reasons you'll ♡ these sweet potato lunch bowls
- easily cooks on the grill or in the oven
- it is a super simple and flexible meal
- it is naturally gluten-free!
Grill or Bake It
The cooking method is quite flexible for this recipe: throw everything onto sheet pans and bake it up in the oven or cook it on the grill. If you do cook it on the grill, you will want a vegetable grilling basket to ensure that your vegetables don't fall down into the grill
Ingredients we'll need
- Italian sausage- use your favorite. We love spicy Italian sausage, but you could use mild. Swap for pork, beef, or chicken sausage if you'd like.
- Sweet potato- use around 4-5 cups of 1-inch cubes; this works out to around 2 medium-sized sweet potatoes
- Vegetables- I've used zucchini and bell peppers, but feel free to swap for your favorite roasting or grilling vegetables.
- Tahini sauce- before serving, drizzle the bowls with this delicious Maple Tahini Sauce
Variations
This is such a flexible recipe that you can play around with! Here are some swaps you could make:
- Sausage- swap the turkey sausage for beef or pork
- Sweet potato- swap for regular potatoes (see how to make unbelievably crispy grilled potatoes, or use quinoa)
- Veggies- feel free to swap out the veggies for what you have in the fridge. I recommend roasting veggies with similar cook times together: carrots, cauliflower, and broccoli are other great options to cook together, as are green beans, asparagus and mushrooms
- Tahini sauce- while delicious on this recipe, you could swap it out for the BBQ vinaigrette in this recipe, a balsamic reduction, or this green goddess dressing.
Storage + make-ahead tips
This recipe works great for meal prep! Here are some tips:
- Keep sauce or dressing separate until just before serving, I recommend these containers
- Store in the fridge for up to 4 days
- I do not recommend freezing
- Reheat in the microwave until steaming hot, then drizzle with sauce and enjoy!
Find my favorite meal prep containers here
More meal prep lunch recipes
- Thai Chicken Lunch Bowls
- Honey Sesame Chicken Lunch Bowls
- Cauliflower Cashew Lunch Bowls
- Buddha Bowl Recipe
- Turkey Taco Meal Prep Bowls
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Turkey Sausage and Sweet Potato Lunch Bowls
4.91 from 11 votesPrep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Print Rate
Loaded with turkey sausage, sweet potatoes and grilled vegetables, these sweet potato lunch bowls are drizzled with a tahini dressing for a light but tasty lunch option.
4
Ingredients
Sweet Potatoes:
- 4-5 cups sweet potato cubes 1 inch
- 1 tablespoon olive oil
- salt & pepper generous
Sausage:
- 1 lb Italian turkey sausage 500 g
Mixed Vegetables
- 2 bell peppers cut into 1 inch pieces
- ½ red onion chopped into 1 inch pieces
- 1-2 zucchini sliced into 1 inch pieces
- 1 tablespoon olive oil
- salt & pepper
Maple Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons water or more to thin out
- 1.5 teaspoons maple syrup
- 1.5 teaspoons lemon juice
- ⅛ teaspoon salt
Instructions
Grill
Heat barbecue to medium-high heat (425°F).
Sweet Potatoes Depending on how much space you have on your grill, you may want to make these in the oven. Toss the sweet potatoes with olive oil, salt and pepper.
Using a vegetable grilling basket or plate, cook the sweet potatoes, stirring often, for 15-20 minutes, or until cooked through.
Sausage: Pierce with a knife and grill for 10-15 minutes, turning every 2-3 minutes, until cooked through.
Mixed veggies: Toss veggies with olive oil and salt and pepper.
Grill on a vegetable grilling basket or plate, stirring every 2-3 minutes, until cooked through (10 or so minutes).
Oven
Pre-heat oven to 425°F. Line a baking sheet with parchment and set aside.
Arrange sweet potato cubes on the baking sheet, and bake for 15 minutes.
Give them a stir and return to the oven for another 10 or so minutes, until they are easily pierced with a fork.
Add the vegetables and sausages to a separate sheet pan, and cook for 10-15 minutes, until cooked through.
Assembly
Divide the sweet potatoes, sausages and vegetables evenly between four meal prep containers.
Shake together all ingredients tahini dressing ingredients. Add additional water until thinned to your desired consistency.
Portion out tahini dressing into condiment containers, or you may drizzle over the bowls immediately.
Tips:
Storage
- Meal prep bowls may be stored in the fridge for up to 4 days.
- Heat in the microwave until steaming hot, then drizzle with the tahini sauce.
- I do not recommend freezing this recipe.
Variations
- Sausage– swap the turkey sausage for beef, pork, chicken or plant-based sausage
- Sweet potato– swap for regular potatoes, or whole roasted sweet potatoes
- Veggies– carrots, cauliflower, broccoli, green beans, asparagus or mushrooms would all be great in this recipe (adjust cook times as needed)
- Tahini sauce– Swap out for BBQ sauce, balsamic reduction or green goddess dressing
Nutrition Information
Serving: 1lunch bowl, Calories: 463kcal, Carbohydrates: 79g, Protein: 30g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 931mg, Fiber: 18g, Sugar: 39g
Author: Denise Bustard
Course: Lunch
Cuisine: American
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
You May Also Like...
Satay Chicken Meal Prep Lunch Bowls
33 Healthy Make Ahead Lunch Bowls
Jerk Chicken Meal Prep Lunch Bowls
Meal Prep Lunch Recipes Under 400 Calories
Reader Interactions
Leave a Comment
Laura says
My favorite lunch prep so far! Even my son who has been doing the meal prep with me was raving over this one! I can’t wait to make it again. We picked a spicy Italian chicken sausage to make it with and just loved it.Reply
Denise Bustard says
Hi Laura! I'm so happy to hear you enjoyed this recipe! Isn't it funny when simple ingredients just work together? Thanks so much for taking the time to come back and leave a review <3
Reply
Jo says
I just made this for my sons for lunch. They both liked it. My one son will be taking this for lunch at work this week.Reply
Denise Bustard says
Hi Jo! Happy to hear your boys like the lunch bowls! Thanks for reporting back 🙂
Reply
Victoria says
hi! What’s the portion size of each bowl? (How many cups of veggies per bowl/dressing/sausage)
Reply
Denise says
Hi Victoria! Sorry, I don't know the exact volume. I just divided the whole batch in four.
Reply
Ashley says
Commenting two years after the post lol, but I'm wondering, did you heat this up in the microwave? If so for how long? Did the sausage warm up fully? Thanks!
Reply
Denise says
Hi Ashley! Yes, you reheat these in the microwave, each microwave differs but until the veggies are steaming and the sausage is heated through. For me that's 1-2 min medium/high.
Reply
Mikayla says
Should this recipe be eaten cold or warmed up? I'm going to a festival and won't have a cooler or anything to heat things up with ?
Reply
Denise says
Hi Mikayla! I heated mine up but you could serve it cold too I suppose...I would keep it chilled until serving because of the turkey sausage so it might not be the best recipe for your festival. Have fun!
Reply
Helen says
Thanks so much for your lunch bowl recipes! I made the peanut/lime chicken one and it was amazing... Going to try this one tonight!
Reply
Denise says
THank you for your kind comment, Helen! I'm so glad you like the lunch bowl recipes. I have another one coming out on September 26!
Reply
Stephanie says
Yay! Meal prep that doesn't involve fish or chicken to mix things up for a change 🙂 Pinning this and thanks for sharing.
Reply
Denise says
Whoops so sorry I missed your comment somehow! I agree, I pretty much ALWAYS do chicken and it's nice to mix it up! Thanks, Stephanie!
Reply
Alyssa @ My Sequined Life says
There is no way possible I'm thinking about fall when it's been hovering around 95 degrees for way too long (without signs of stopping). No way! These bowls are exactly the type of lunch I look forward to eating all morning long!!
Reply
marcie says
I hate that they move all the summer clothes out so fast for back to school...it's so frustrating that you can't find anything in July! I love the flavors in these bowls -- they're some of my favorite! I hope you have a wonderful holiday...relax and enjoy!
Reply
Cheyanne @ No Spoon Necessary says
YAY for vacation, girlfriend!! I hope you woop it up! I noticed fall stuff already coming out too, and I had the same reaction as you - what the what?! WAY to early! I'm still over here stuffing my face with fruit and ice cream... all while wearing a bathing suit. lol. No fall stuff yet, please and thank you! I'm always down for a delicious and satisfying easy lunch, so these bowls are looking all sorts of spectacular! I love sweet potatoes and I'll take extra turkey sausage please. 😉 Great idea, Denise! Cheers - to a fabulous vacation!
Reply
Rachel @ Bakerita says
Ugh, I haaate when they start putting up the fall stuff. Stop trying to hurry summer! Hope you have the best time on holiday! I'm loving these bowls so much, they sound super flavorful, absolutely delicious, and perfect when you're in a rush.
Reply
Ashley - The Recipe Rebel says
Ooo have a great holiday! We don't get to really holiday until December 🙁 The hubs is busy now and we pretty much don't see him for 5 months! Love these lunch bowls! Even working at home, midday is the craziest time (that perfect light!) so it's so nice to have lunches ready to go!
Reply
Sarah @ Making Thyme for Health says
I feel like summer is just getting started! It's waaayy to early to even think about fall. Although I'm sure there are many food bloggers that have already started. No thank you. 😉
These bowls look like the perfect healthy and delicious lunch. I love that they pack in so many veggies and the tahini sauce sounds so good!
I hope you have a wonderful holiday!!
Reply
Cathleen @ A Taste of Madness says
These lunch bowls look amazing! I am going to bookmark this for later 🙂
Reply
