Well, summer is starting to come to a close (but not really, because I live in Texas, so it’s going to be hot through October). School is in full swing again and I’m already loaded down with homework and group projects and craziness. Times like these call for simple yet flavorful, hearty but not heavy food to keep me fueled through all the schoolwork.
I am all about meals that are easy to prepare and reheat later. It makes my busy lifestyle so much easier. Once you chop the veggies for this dish, it’s smooth sailing! This dish is great to make in bulk, and freeze for convenient meals later on. I got three good sized lunch portions out of it that I ate throughout the week.
This dish is:
- Super easy to make
- Great reheated
- Less than 10 ingredients
- Full of veggies
- Perfectly spicy
- 3 chicken sausages links, sliced (I used Johnsonville chipotle monterey)
- 200 grams cauliflower rice (about a cup)
- 2 stalks of celery, chopped (around 100 grams)
- 125 grams frozen okra (about 1 cup)
- Half of a red bell pepper, chopped (about 110 grams)
- 1 tablespoon avocado oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1 teaspoon better than bouillon chicken base
- Salt and pepper to taste
- Sauté the celery and garlic in avocado oil, as the celery takes the longest to cook down.
- Next add the bell pepper and okra and sauté until the veggies just start to soften.
- Once veggies are almost soft, add the cauliflower rice and all seasonings. Add the bouillon base and 2-3 tablespoons water.
- Add the chicken sausage, cover and let cook for about 5 minutes (it’s done when the veggies are all soft).
- Uncover the pot and allow any excess liquid to evaporate.
- Taste and adjust seasonings to taste.
- If you have a cajun seasoning, feel free to sub that instead of the cayenne, salt and pepper.
- I promise the better than bouillon is necessary, it adds a lot of flavor.