Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage
Quick and healthy cauliflower rice bowls with smoky grilled asparagus, hearty chicken sausage, and fresh pesto — all pulled together in a fast and flavorful one-pan meal.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 4 links sweet Italian chicken sausage fully cooked, sliced
- 12 oz frozen riced cauliflower
- 12 oz frozen grilled asparagus spears
- 6 tablespoon pesto bright and fresh
- 2 teaspoon extra-virgin olive oil split for cooking
Instructions
Instructions
- Heat 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
- Add sliced chicken sausage and cook 5 to 7 minutes, stirring occasionally until nicely browned. Remove and set aside.
- Add the remaining teaspoon of olive oil to the same skillet and let it heat.
- Add frozen riced cauliflower and cook for 5 to 6 minutes, stirring often until heated through but not mushy.
- Meanwhile, microwave frozen asparagus spears as per package instructions until heated.
- Divide cauliflower rice among 4 bowls.
- Top each bowl with sausage slices and warmed grilled asparagus spears.
- Drizzle 1 ½ tablespoons pesto per bowl over the top and serve.
Notes
Store leftovers in airtight containers for up to 3 days. Reheat in a skillet for best texture.