A modern twist on the traditional bulgur salad of the Middle East. dairy-free, vegan, paleo-friendly, and keto-friendly.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 head cauliflower, broken into florets
- 1 head broccoli, broken into florets
- 2 medium potatoes, peeled and cubed
- 2 large bell peppers (any color), chopped
- ½ cup baby carrots, or to taste
- ½ large onion, chopped
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon dried parsley, or to taste
- 1 teaspoon dried cilantro, or to taste
- 1 teaspoon dried Italian seasoning to taste
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, or as needed
- 1 (12 ounce) package apple chicken sausage (such as Aidells®), thinly sliced and quartered
- 1 (12 ounce) package Italian sausage (such as Aidells(R)), thinly sliced and quartered
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine cauliflower, broccoli, potatoes, bell peppers, baby carrots, and onion in a large bowl. Season with garlic powder, parsley, cilantro, Italian seasoning, salt, and pepper. Add olive oil and both sausages; stir to combine. Spread out vegetables and sausage evenly on the prepared baking sheet. Season with more spices and olive oil if desired.
- Bake in the preheated oven until vegetables are soft, 30 to 45 minutes.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 676 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was so easy, and so good. I was able to fit it all on one large sheet pan using slightly smaller veggie portions. It was good to go in 30 minutes.