An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

This easy one pot Mujadara is a twist on a popular Middle Eastern comfort food where warmly spiced lentils and rice are the base and deeply caramelized onions are the star. Recipes for Mujadara often use three different pots for caramelizing the onions, cooking the lentils, and cooking the rice. Here, we’re doing everything in one pot. It’s incredibly inexpensive to make, super nutritious and healthy, high protein and high fiber, and absurdly delicious. It also happens to be completely vegan/plant-based, if that’s your thing!

In my research for this recipe, I found most Mujadara recipes not only use three separate pots, but also use white rice. I love white rice, but here I’ve opted for brown rice. This not only adds nutrition and fiber, but it cooks in the same amount of time as the soaked lentils. Which makes the Mujadara easy to cook in one pot with less hands-on time. The nutty, earthy flavor of brown rice works really well here.

The caramelized onions are a must here, so be sure to plan ahead. It will take about 40 minutes to caramelize the onions properly, but it’s worth it and pretty hands-off.

...GET THE RECIPE for One Pot Mujadara (Middle Eastern spiced lentils and rice with caramelized onions)!

This Spring Lentil Vegetable Soup features all your favorite in-season vibrant green produce, like leeks, asparagus, and peas. An fresh spring herb pistou (a sauce similar to pesto) is spooned on top of each bowl, adding zingy, fresh, garlicky flavor. This soup is incredibly healthy and green vegetable-forward, yet hearty and filling with the added lentils. My honest description here is that it tastes like a salad, but it’s a soup! Perfect for that chilly early spring weather.

In New England, spring is fickle. It will be warm, the birds will start chirping, the bulbs will start shooting up from the ground. And within a few days, you’re faced with chilly, rainy weather again. This spring lentil vegetable soup is perfect for those kinds of days. When fresh green plants and food are on your mind, but your body still needs something warm.

My favorite thing about this soup is how fresh it tastes. The quick cooking veggies – asparagus and peas – are stirred in at the end of cooking for only a few minutes until they’re crisp-tender. Very often, soups include veggies that are cooked to smithereens or pureed. But sometimes you don’t want your veggies to be mushy, you know?

...GET THE RECIPE for Spring Lentil Vegetable Soup with Fresh Herb Pistou!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

There’s a reason why I named this recipe Turmeric Soup with Chickpeas and not the other way around! Turmeric really is the star of the show, here. This Turmeric Soup with Chickpeas, Orzo, and Spinach truly highlights one of the most delicious (and healthy!) spices out there. With a gorgeous, sunshiny, bright yellow broth and an earthy, peppery flavor – complimented by adding fresh lemon (or lime) juice – this protein-packed, anti-inflammatory, plant-based soup will keep you warm, cozy, and healthy all winter long.

I love the chickpea, orzo, and spinach combination because it’s so easy with barely any prep (and it’s easy to make vegan/plant-based, if that’s your thing!). And orzo always makes me happy in a way I can’t describe!

But the other thing I love about this Turmeric soup? Because the most important part is the flavorful, Persian-esque, turmeric-based lemony broth, it’s easy to make this your own with a protein of your choice or other grains (like rice, for a gluten-free version), and veggies. Have fun with it and make it your own – you really can’t go wrong here!

Ingredients and Substitutions

• Turmeric – the star of the show!

...GET THE RECIPE for Turmeric Soup with Chickpeas, Orzo, and Spinach!

Here’s a delicious spring recipe: Lemony Orzo with Spring Vegetables, packed with all the delicious green spring vegetables you love like asparagus, leeks, peas, and spinach. Everything is tossed with olive oil, lemon, and garlic, along with lots of fresh spring herbs like dill and chives. I love adding feta cheese to it as well, but you can leave it out if it’s not your thing. You’ll love this easy, one-pot, plant-based, incredibly nutritious and flavorful, risotto-like recipe!

The thing that makes this recipe extra delicious and special: the dressing/sauce is added AFTER cooking everything. It’s made from a simple blend of extra-virgin olive oil, lemon juice and zest, and fresh minced garlic. All three of these ingredients change in taste when they are cooked. Adding these ingredients to the orzo off-heat ensures that their taste stays pure – the olive oil stays fruity and peppery, the lemon nice and bright, and the garlic, warmed just slightly from the warmth of the pasta, infuses into every bite.

To serve, I like to drizzle with even more olive oil, and top with some crumbled feta and extra herbs.

And if you like, you can serve this orzo cold as more of a pasta salad (I’ll get to that later in the post!).

...GET THE RECIPE for Lemony Orzo with Spring Vegetables, Garlic, and Herbs!

This Turkey Chili is such a easy, healthy, and delicious recipe, cooked in the slow cooker, on the stovetop, or in your Instant Pot! It’s super flavorful and nutritious (chock full of veggies – zucchini, corn, tomatoes, and peppers, black beans, and lean ground turkey). It’s a cheap recipe to make, especially because the whole batch uses only one pound of ground turkey.

This turkey chili is a lighter version of chili – with no beef and stuffed with veggies. It’s packed full of flavor with onions, garlic, and spices – smoked paprika, chili powder. The cocoa powder is my secret chili ingredient that gives it a velvety smooth texture and mole-like flavor!

It couldn’t be easier to make. And like most chili recipes, the longer it cooks, the more flavor it develops. If you’re making it on the stovetop, you can get away with a 30 minute simmering time, but when I made this I let it simmer away for four hours on the back burner and the flavor was just *chef’s kiss*.

This low and slow cooking method makes this turkey chili a great candidate for a slow cooker or pressure cooker as well – and I’ll provide instructions below for all three cooking methods.

...GET THE RECIPE for Turkey Chili with Veggies and Black Beans (Crockpot, Stovetop, + Instant Pot)!

Have you ever heard of Rhode Island Clam Chowder? This clear broth clam chowder has no cream or milk, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes, especially because this version uses canned clams (but feel free to use fresh if you want!).

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness).

Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area.

...GET THE RECIPE for Rhode Island Clam Chowder (Clear Broth Chowder)!

Creamy Chicken and Rice Soup is the ultimate comfort food – creamy, simple, and easy to make with only a few ingredients. Using rotisserie chicken is an easy shortcut that guarantees flavorful chicken (and you don’t have to fuss with raw chicken!). Enriched rice, which has less starch in it than other kinds, helps guarantee the creamy chicken rice soup leftovers will be great without the rice getting mushy. You’ll love this easy comforting soup recipe!

This creamy chicken and rice soup recipe is roughly based on my Chicken and Dumplings recipe, which is one of Bowl of Delicious’s most popular recipes. That recipe adds fresh thyme to the dumplings, and this chicken and rice soup uses fresh thyme in the soup itself. But no fussing with dumplings here! You get a lot of the same flavor with less work.

And because we’re using enriched rice here (also known as converted or parboiled rice), the leftovers hold up really well. This kind of rice is less starchy than others, which prevents it from getting too mushy in the soup. This means you can make a big pot of this soup and enjoy it all week, or freeze some for later!

...GET THE RECIPE for Creamy Chicken and Rice Soup!

Portuguese Kale Soup is so much more than just greens or kale! Traditionally, Portuguese smoked sausages, such as chouriço or linguiça, are used as the meaty base, with beans added as well as potatoes, making for an incredibly hearty and nourishing soup. If you can’t get your hands on Portuguese sausages, you can easily use a Spanish chorizo, Kielbasa, or another smoked sausage of your choice. You’ll love the little bit of apple cider vinegar added at the end!

I’m all about a dinner soup! You know, a soup that has everything you need for it to be a complete meal? Protein, starch, and veggies all in one. It’s a soul-warming one-pot meal that will leave you satisfied. (Though I wouldn’t say no to a side of crusty buttered no knead bread here, either).

You’ll love Portuguese Kale Soup, a staple in Portuguese cuisine. Living in Rhode Island, it was easy for me to get my hands on some linguiça and chouriço for this recipe, both common Portuguese sausages. But you can use any smoked sausage you have available to make it – kielbasa, Spanish chorizo, etc.

...GET THE RECIPE for Portuguese Kale Soup!

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.

I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess/mushiness, and NO sticking!

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete.

...GET THE RECIPE for Overnight Steel Cut Oats!

Irish Lamb Stew is a hearty, cozy, nourishing meal to make when it’s cold outside, and it’s the perfect way to celebrate St. Patrick’s Day! This version uses Guinness beer, or another dark Irish beer, along with beef broth as the base of the stew (but you can use all broth if you want to omit the beer). A non-traditional addition here is sweet potatoes, which add a subtle sweetness to the stew. And the thick, luxurious broth base? It’s thickened with a puree of the vegetables – no flour needed. As a bonus, you can use the stovetop, slow cooker, or pressure cooker for this Irish lamb stew recipe!

With surprisingly few ingredients for the depth of flavor achieved in this Irish Lamb Stew, you’ll want to keep your kitchen stocked to make this all winter long. It takes a bit of time to cook, as do all stews with a tougher cut of meat, but it’s incredibly hands-off and easy to make.

Irish lamb stew is the perfect thing to keep simmering on your stovetop in a Dutch oven if you’re home on a snow day or working from home on a cold, dreary day.

...GET THE RECIPE for Irish Lamb Stew!

Stuffed Cabbage Roll Soup is perfect if you love stuffed cabbage but don’t love to assemble it. Look no further than this easy one pot recipe! Packed with ground beef, rice, and roughly chopped cabbage, with spices and other veggies, it’s everything you love about stuffed cabbage in convenient soup form. Plus, it’s freezable, makes a TON, is CHEAP, and a super nourishing complete meal-in-a-bowl.

I realize that I may have a soup problem – it seems I’ve been posting soup recipes non-stop this winter! But you know what? Soup is my absolute favorite thing to make and eat. Why? Because it’s usually made in one pot, it’s usually freezable, it’s often cheap, and it’s easy to pack it full of everything you need for a meal – protein, healthy carbs, and tons of veggies. Fitting for “Bowl” of Delicious!

This stuffed cabbage roll soup is no exception. Inspired by my Stuffed Pepper Soup, It’s packed with healthy veggies including lots of cabbage, rounded out with lean ground beef and rice. All incredibly cheap and nutritious ingredients, and since this recipe makes a huge amount, you can easily stash half (or more!) in your freezer for a meal in the future.

...GET THE RECIPE for Stuffed Cabbage Roll Soup!

Making homemade Egg Drop Soup is one of the easiest ways to get a nourishing dinner on the table FAST! This recipe takes 15 minutes – start to finish(!) – and doesn’t require any sautéing anything. The only thing you’ll need to slice up are some green onions. And it’s colored yellow naturally with the addition of turmeric – no yellow food dye here!

This version of egg drop soup is incredibly simple, and has corn added to it for some high-fiber carbs, hearty bulk, and bright yellow color to complement the eggs.

Speaking of the bright yellow color! I love using turmeric to color this egg drop soup naturally. Some restaurants use yellow food dye to make this happen – I prefer coloring foods naturally when I can (plus, the turmeric adds a nice subtle peppery note to the soup).

The other thing I love about this recipe? You skip the step of sautéing ANYTHING. Just heat up some spices and ingredients directly in the broth, stir in the remaining ingredients, and enjoy!

And it’s easy to adapt this egg drop soup to be vegetarian, or omit some of the ingredients if you don’t have them on hand.

...GET THE RECIPE for Homemade Egg Drop Soup (15 Minutes!)!

This Chickpea Potato Curry Soup is such a delicious, nutritious, frugal meal in a bowl! Filled with plant-based goodness, this soup just so happens to be vegan, if that’s your thing. It’s packed with warming spices like curry powder, cinnamon, and cumin, and finished with fresh lime juice. You’ll love this curry soup for an easy one-pot cozy weeknight meal!

You may have made my recipe for chickpea curry before – it’s a staple in our household. The other night I made it and added potatoes and thought, “this would make a great soup!” So here we are, with the latest Bowl of Delicious… curry soup with chickpeas and potatoes!

This soup has a wonderful spice blend of curry powder, cinnamon, and cumin (though you can get by with just curry powder if you want). The base is broth (chicken, vegetable, your pick) and coconut milk. With potatoes and chickpeas for bulk and protein, and carrots for some color and sweetness.

Just like with the chickpea curry recipe, this soup is finished off with fresh lime juice. Don’t skip this step! It adds a ton of flavor.

Ingredients and Substitutions

• Chickpeas – you could also use something like red lentils or another legume.

...GET THE RECIPE for Curry Soup with Chickpeas and Potatoes!

This Red Lentil Soup is packed with vegetables and fresh herbs! Healthy, cheap, and nutritious, this soup has tons of flavor from spices like cumin, garlic, and chili powder, with natural sweetness from sweet potatoes and carrots. The broth is INCREDIBLE, especially after stirring in some fresh lemon juice and herbs at the end! It’s a fast, easy, one-pot, high-protein plant-based meal, and it just so happens to be vegan and gluten-free, if that’s your thing.

Red lentils are a miracle of the dried legume family. Why? They only take 20 minutes to fully cook, with NO SOAKING NEEDED! But they’re just as cheap and nutritious – high in protein, fiber, vitamins, and minerals – as any of their more needy cousins.

Buy any other dried legume and you’re looking at hours of soaking and a lengthy cooking time. Which is easy if you plan ahead, or use a slow cooker or pressure cooker, but if you want dinner in a half hour? Reach for those red lentils, friend.

Now this soup is not your average lentil soup. This is PACKED with flavor, inspired by Turkish red lentil soup (Mercimek Corbasi).

...GET THE RECIPE for Red Lentil Soup with Vegetables and Herbs!

Sheet Pan Boneless Pork Chops cook up perfectly juicy on one pan, with apples, sweet potatoes, and red onions roasted alongside. Everything is tossed with an olive oil, rosemary, mustard, and maple syrup marinade for a perfect balance of sweet, tangy, and earthy flavors. This recipe is perfect for cozy fall nights, and best of all – barely any dishes to wash!

Who doesn’t love a good sheet pan meal? Everything cooks on one pan for easy clean-up and a hands-off approach while your oven does all the hard work for you. You’ll fall in love with these easy sheet pan pork chops.

Pork and apples are a match made in heaven. Roasting the apples with the pork softens them and is a deliciously sweet addition to the meal. Sweet potatoes are the perfect thing to add to the mix both for their flavor and heartiness to round out the whole meal.

And the marinade? Oh boy, you’re in for a treat. A mixture of olive oil, balsamic vinegar, maple syrup, fresh rosemary, and whole grain mustard (and salt and pepper of course) – you’ll want to put it on everything!

Ingredients needed and substitutions

• Boneless pork chops – this recipe can easily be made with with bone-in pork chops, or chicken breasts or thighs as well.

...GET THE RECIPE for Sheet Pan Pork Chops with Apples and Sweet Potatoes!

Stuffed Pepper Soup is everything you LOVE about stuffed peppers without the hassle! You only need one pot for this easy, freezable meal. The trick here is sautéing the onions and bell peppers for a long time so they get very soft and browned, so their flavor and texture doesn’t overpower. Ground beef and rice add substance to the soup for a complete, absolutely delicious meal (that also happens to be gluten free and dairy free)!

This stuffed pepper soup uses almost the exact same ingredients as Greek Stuffed Peppers (Gemista). It has almost the exact same flavor profile but it’s a million times easier because it’s all done in one pot. I also love that you don’t have to heat up the oven for this!

Stuffed pepper soup is the perfect recipe for the transition from summer to fall, when bell peppers are still in season (and cheap!) but it’s starting to be chilly enough for soup.

So grab a big ol’ pot and let’s get to it! Be sure to watch the video tutorial in the recipe card below, too.

Ingredients in Stuffed Pepper Soup

• Bell peppers – any color will do, I like to use a mix!

...GET THE RECIPE for Stuffed Pepper Soup with Ground Beef and Rice!

This quick and easy Zucchini Soup recipe comes together so quickly, in only about 20 minutes, and it’s healthy too! Made creamy with Greek yogurt with pumped up bright flavors from green onions, dill, and lemon, you’ll love this easy, quick zucchini recipe. It’s a great recipe for really big zucchini or a surplus from the garden. It’s super fast because you don’t have to prep the ingredients as much since it will be blended, and the green onions and zucchini are both super fast to cook.

I went away for the weekend and came back to a MONSTER ZUCCHINI from the garden. Three pounds, almost as big as my arm. Large zucchinis can be a little tough – more fibrous, thicker skin, and larger seeds – so a blended soup that pureed the cooked zucchini to smithereens was the perfect way to use it.

Of course, you can make this recipe with any size zucchini, store-bought or home-grown, and even throw some yellow summer squash into the mix if you like.

What makes this recipe special is all the tangy, bright flavors added to it that makes it perfect for warmer weather.

...GET THE RECIPE for Zucchini Soup with Yogurt, Lemon, and Dill!

Mushroom and Wild Rice Pilaf will become your new favorite side dish! It’s packed with flavor and texture from brown butter, juicy sweet raisins, crunchy almonds, and oregano, with nutty wild rice and earthy sautéed mushrooms. You’ll love this one pot side or light main recipe all year round.

Sometimes, I love spending time on a truly amazing side dish and serving it up with something simple as a main. Side dishes have so much potential to steal the show of the meal, and this is no exception!

We enjoyed this mushroom and wild rice pilaf with simple seared salmon for dinner. But I kept going in for seconds – and thirds! – of the pilaf. This would be a great side dish for Thanksgiving or any holiday, but is delicious year round and easy enough to make for a casual weeknight dinner.

Mushrooms and brown butter are a match made in heaven (and this is a twist on one of my favorite other recipes – one pot brown butter orzo and mushrooms – made gluten-free and with a few other changes). The sweet and plump raisins and crunchy slivered almonds will have you wanting to eat this all the time – as a side, or even as a light main course!

...GET THE RECIPE for Mushroom and Wild Rice Pilaf!

This Chickpea Curry is such an easy, healthy weeknight dinner idea! It’s a cheap, healthy, vegan meal that comes together in a half an hour. The creamy coconut milk makes it rich and luxurious with a slightly sweet flavor, and the tomatoes and lime juice add bright acidity to round it out. Taking an extra few minutes to slightly caramelize the onions and garlic add so much flavor to this simple recipe, along with the curry powder, cinnamon, and cumin.

This chickpea curry may be vegan, but even meat lovers will love it for its heartiness and flavor. There are so many reasons to eat more plants and many people have been opting to eat a plant-based diet for a few reasons – health, environmental, and cost.

Chickpeas are a healthy, CHEAP plant-based protein that are a crowd pleaser. My kids ate this up so fast! The flavors in this chickpea curry work so well together, with the unique spice blend that includes cinnamon, and slightly caramelized onions and garlic that lend sweetness to the whole thing.

And I love that the bulk of this recipe uses pantry ingredients – a can of chickpeas, a can of diced tomatoes, a can of coconut milk, and rice for serving if you want.

...GET THE RECIPE for Chickpea Curry with Coconut Milk and Tomato!

These are the BEST refried beans ever! Once you make homemade refried beans with bacon and onion, you’ll never go back to the canned stuff again. Best of all? It only takes 15 minutes and 6 ingredients to whip up. They’re packed with rich, savory, smoky flavor and can be used as a side for a Mexican-inspired meal, on tacos, on nachos, as a dip… or however you usually use refried beans!

These truly are the best refried beans ever. They’re bursting with flavor- smoky, spicy, simple, fresh, and decadent. And while these are made with bacon and bacon grease for extra decadence, you can easily make them vegetarian or vegan if you prefer.

Homemade refried beans are best when eaten hot and right away, but you can also make these and save them for later.

In this post I’ll explain how to make the BEST refried beans ever, and be sure to check out the video! This is such a yummy, hearty side dish that’s packed with plant-based protein. You’re going to love it.

Ingredients and Substitutions

• Pinto Beans – I used canned, but you can cook them from dried beforehand if you prefer.

...GET THE RECIPE for The Best Homemade Refried Beans!

The Egg Roll in a Bowl recipe is here to save you and your dinner! It’s everything you love about an egg roll, made in one skillet in only about 20 minutes. Aromatics are sautéed with ground pork (or other meat or meat substitute), cabbage, and carrots in a simple umami-packed sauce for a one-pot meal the whole family will love!

It’s easy to make this egg roll in a bowl paleo/whole30 compliant, or even vegetarian/vegan by using a ground meat substitute like beyond meat. It’s low carb and keto, if you’re into that kind of thing, as well as easily adaptable to be gluten-free.

But what I love most about this recipe is how EASY it is and how delicious it tastes! It’s everything you love about egg rolls from your favorite Chinese restaurant, but without the wrapping and frying. Let’s get to it!

Ingredients and Substitutions

• Ground Pork – pork is commonly used in egg rolls and works well here, but you can use another ground meat of choice, like beef, turkey, chicken, or a plant-based substitute like beyond meat.
• Green onions
• Fresh ginger – ginger powder can be used in a pinch
• Fresh garlic – garlic powder can be used in a pinch
• Shredded cabbage – you can just get a bag of coleslaw mix if you prefer not to shred by hand!

...GET THE RECIPE for Egg Roll in a Bowl!

Hello, sausage and sweet potato sheet pan dinner of your dreams! You only need five ingredients and a few minutes of prep for this easy, healthy sausage sheet pan meal, and best of all – you’ll only have one dish to wash. It’s cheap and healthy too. Perfect for breakfast, lunch, or dinner. Hooray!

I’ve made this sausage sheet pan dinner once a week for the past two months. I’m excited to share it with you – I was finally able to resist diving in long enough to grab photos and write the recipe down!

The BEST part about this recipe is that you just need a sheet pan – which means only one dish to wash. The OTHER BEST PART about this recipe is that you only need five ingredients, including whatever seasoning you feel like using. Oh and ANOTHER BEST PART is that it’s healthy and easy and you can use whatever sausage you want. Oh, and the leftovers are amazing for breakfast. There are a lot of best parts about this easy recipe!

Ingredients and Substitutions

• Sweet Potatoes – you can use white potatoes, or a mix, if you like.

...GET THE RECIPE for Sheet Pan Sausage and Sweet Potatoes!