There is something magical about a warm skillet dinner on a crisp autumn evening. It is 6pm and you are tired. Your family needs a nutritious, filling meal fast.
This Sausage & Veggie Skillet Bowl is your new secret weapon. It delivers big flavors with very little effort. You will love how simple and fresh this feels tonight.
Why This Recipe Is a Winner
This recipe is perfect for those busy fall weeknights. It uses just one pan to keep your cleanup minimal. You get plenty of protein to keep everyone satisfied.
The colors are bright and the textures are tender. Even picky eaters usually love the savory sausage. It is a budget-friendly choice that feels special. You can have it on the table in 35 minutes.
How It Comes Together
Making this bowl is incredibly straightforward and stress-free. You start by getting a golden sear on the sausage. Then, you toss in the fresh garden vegetables.
The spices bring everything together with a smoky warmth. Even if you are a beginner, you can do this. It is mostly just chopping and stirring. Your kitchen will smell amazing in minutes.
Simple Ingredients
These ingredients are mostly pantry staples and fresh seasonal produce.
- 1 lb smoked kielbasa or turkey sausage, sliced into 1/2-inch rounds
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, seeded and diced into 1-inch pieces
- 1 large zucchini, sliced into 1/4-inch half-moons
- 1 medium red onion, coarsely chopped
- 3 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked quinoa or brown rice
Step-by-Step
- Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering.
- Add the sliced sausage in a single layer and sear for 3-4 minutes per side until deeply browned and the fats have rendered.
- Transfer the sausage to a side plate, leaving the rendered fat and oil in the skillet.
- Incorporate the bell pepper, zucchini, and onion into the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred.
- Reduce heat to medium; add the minced garlic, oregano, and smoked paprika. Stir constantly for 60 seconds to prevent the garlic from burning.
- Return the cooked sausage to the skillet and toss thoroughly with the vegetable mixture to combine flavors and reheat.
- Adjust seasoning with sea salt and black pepper according to taste preference.
- Distribute the mixture evenly into four bowls over the pre-cooked quinoa or brown rice base.
Best Ways to Enjoy It
Serve this bowl warm while the veggies are still bright. You can add a squeeze of fresh lemon for extra brightness. It pairs beautifully with a simple side salad.
For a cozy night, enjoy it with a glass of cider. You can also pack it into containers for easy weekday lunches. It is a satisfying meal that travels very well.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to four days. This makes it a perfect option for meal prep Sundays.
To reheat, simply use a microwave or a warm skillet. Add a splash of water to keep the rice moist. It tastes just as fresh and flavorful the next day.
Tips for Best Results
- Don’t skip browning the sausage for the best flavor.
- Avoid overcrowding the pan so the veggies can char properly.
- Use pre-cooked rice or quinoa to save precious time.
- Cut your vegetables into uniform sizes for even cooking.
- Add a pinch of red pepper flakes for a spicy kick.
- Swap turkey sausage for a lighter, high-protein option.
- Make the grain base the night before for faster assembly.
Ways to Switch It Up
- Try using spicy Italian sausage for a different flavor profile.
- Swap zucchini for yellow squash or broccoli florets.
- Use cauliflower rice for a low-carb alternative.
- Top with a dollop of Greek yogurt for extra creaminess.
Common Questions
Can I use frozen vegetables?
Yes, you can use frozen peppers or onions if needed. Just be sure to thaw and pat them dry first. This prevents the dish from becoming too watery.
Is this recipe freezer-friendly?
The sausage and veggie mixture freezes quite well for a month. However, the zucchini might become a bit softer after thawing. It is still delicious and nutritious for quick meals.
I hope this simple skillet bowl brings a little ease to your busy week. It is a warm, nourishing way to end a long fall day. Enjoy every bite with the people you love.
— Katie Wood
Ingredients
- 1 lb smoked kielbasa or turkey sausage, sliced into 1/2-inch rounds
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, seeded and diced into 1-inch pieces
- 1 large zucchini , sliced into 1/4-inch half-moons
- 1 medium red onion, coarsely chopped
- 3 cloves garlic , finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked quinoa or brown rice
Instructions
- Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering.
- Add the sliced sausage in a single layer and sear for 3-4 minutes per side until deeply browned and the fats have rendered.
- Transfer the sausage to a side plate, leaving the rendered fat and oil in the skillet.
- Incorporate the bell pepper, zucchini, and onion into the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred.
- Reduce heat to medium; add the minced garlic, oregano, and smoked paprika. Stir constantly for 60 seconds to prevent the garlic from burning.
- Return the cooked sausage to the skillet and toss thoroughly with the vegetable mixture to combine flavors and reheat.
- Adjust seasoning with sea salt and black pepper according to taste preference.
- Distribute the mixture evenly into four bowls over the pre-cooked quinoa or brown rice base.
