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Recipes

Curry Chicken Sausage Power Bowls

Serves: 3-4

Packed with protein and flavor for a nourishing meal.

Ingredients

Mint sauce:

  • ¾ cup full fat yogurt 
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro, stems removed
  • ½ serrano pepper, stem removed
  • ¼ cup fresh lemon juice
  • ½ cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

Power Bowl

  • 1 cup jasmine rice
  • 2 medium (about 12-14 oz) sweet potatoes 
  • 4 curry chicken sausages
  • ⅓ cup of water
  • 1 red bell pepper
  • 1 green apple
  • 1 bunch of kale
  • Juice of 1 lemon
  • Pinch of salt
  • Microgreens for garnish

Preparation

  1. Preheat the oven to 425°F.
  2. Make the mint sauce. All of the ingredients into a mixing bowl (or large measuring cup) and whisk to fully incorporate. Set aside.
  3. Cook the cup of jasmine rice per package instructions. Fluff and set aside until ready to use.
  4. Peel the sweet potatoes, cut them into 1” chunks and toss lightly in olive oil. Place the sweet potatoes on the baking tray in a single layer, and bake in the preheated oven for 25-30 minutes, or until fork tender. Remove from the oven and set aside.
  5. Place the sausages and a ⅓ cup of water into a high sided skillet and cover. Turn to medium heat, and allow sausages to cook for 11 minutes. Then uncover, rotate the sausages, recover and cook for an additional 6 minutes. Remove cover and increase heat to medium high and allow sausages to brown for 2-3 minutes, turning occasionally with tongs. Remove from heat and let sausages sit in the pan with a cover on until ready to use.
  6. While sausages are cooking, cut each cheek of the red pepper off the stem, and slice each piece into ¼” strips. Cut the green apple (skin on) into four quarters and remove the core. Then, slice each apple quarter into matchstick sized slices. Add both the red pepper and apple into a mixing bowl, and then dress with ¼ cup of the mint sauce and mix well.
  7. Wash and de-stem kale and thinly slice the leaves, almost chiffonade, and place in a large mixing bowl. Dress with ⅓ cup of the mint sauce and stir to fully coat all the kale. Set aside.
  8. Assemble the power bowls. Slice the sausages at an angle into ½” pieces, and remove casing from the pieces (if desired). Scoop ¼ cup of rice into your bowl, then add a heap of dressed kale. Top with a scoop of roasted sweet potatoes, sausage slices, and then finish with the apple and pepper slaw. Drizzle additional mint sauce as desired. (Optional: garnish with microgreens.)