This fast one skillet sausage with veggies is great for an easy weeknight dinner. It has lots of flavor thanks to spicy sausage, onions and garlic and plenty of protein and veggies! It’s a clean eating, paleo and low carb meal that’s ready in under 20 minutes from start to finish.
I’ve gotten many requests for easy, fast meals you can make all in one skillet.
Someone even asked for “one-handed” meals that you can make while holding a kid.
Although this one doesn’t qualify as one-handed, it IS super fast and ready in under 20 minutes.
Plus you have lots of goodies! I’ve been really into spicy sausage lately, and have found a couple of good Whole30 friendly andouille and chorizo that I love in this.
Then there are some summer veggies like zucchini and peppers, onions and garlic and cauliflower rice to fill it out.
What You Need to Make This One Skillet Sausage, Veggies and Rice
Precooked sausage makes this so fast! You can use any sausage you like, but the spicy varieties give the recipe the most flavor.
Here’s everything you’ll need for this meal:
- precooked chorizo or andouille sausage (or your favorite kind)
- olive oil
- onion
- garlic
- red bell pepper
- zucchini
- cauliflower rice, fresh or frozen
- Sea salt and freshly ground black pepper
- chili powder
- smoked paprika
- Cilantro for garnish
How to Make This Paleo Sausage and Veggie Skillet
Slice the sausage into coins and heat a large skillet over medium high heat. Add a tablespoon of olive oil and once heated, add the sausage in a single layer.
Cook, stirring occasionally, until browned on all sides, then use a slotted spoon to remove to a plate.
Lower the heat to medium and add another tablespoon of oil. Add the onion, garlic and bell pepper and cook for 2 minutes until soft.
Stir in the zucchini and cook another minute and season all over with sea salt and black pepper.
Add in the cauliflower rice and cook 1-3 minutes or until cooked to preference. Do not overcook to avoid mushy “rice”.
Season with salt, pepper and paprika, then add the sausage back in and stir. Remove from heat, garnish with cilantro and serve right away.
Cauliflower Rice Tips
When cauliflower rice isn’t cooked right (when it’s OVERcooked) it’s basically my least favorite thing.
I typically buy pre-riced fresh cauliflower rice because I find that it doesn’t get mushy the way the frozen kind does.
Fresh cauliflower rice takes slightly longer to soften, but this is a good thing. By the time you cook it for a minute and add the remaining ingredients, it softens the perfect amount.
If you’re using frozen, keep in mind that you’ll want to cook until it’s JUST heated through to avoid overcooking!
I hope you enjoy this fast, healthy, protein and veggie packed meal as much as I did!
Grab your favorite skillet and your ingredients because it’s time to cook – let’s go!
One Skillet Sausage with Veggies and “Rice” {Paleo, Whole30, Keto}
One Skillet Sausage with Veggies and “Rice” {Paleo, Whole30, Keto}
Ingredients
- 12 oz precooked chorizo or andouille sausage or your favorite kind
- 2 tablespoons olive oil divided
- 1 small onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 small zucchini cut in half lengthwise, then sliced crosswise into pieces
- 12 oz cauliflower rice fresh or frozen
- Sea salt and freshly ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Cilantro for garnish
Instructions
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Slice the sausage into coins and heat a large skillet over medium high heat. Add 1 tablespoon of olive oil and once heated, add the sausage in a single layer. Cook, stirring occasionally, until browned on all sides, then use a slotted spoon to remove to a plate.
-
Lower the heat to medium and add another tablespoon of oil. Add the onion, garlic and bell pepper and cook for 2 minutes until soft. Add the zucchini and cook another minute and season all over with sea salt and black pepper.
-
Add in the cauliflower rice and cook 1-3 minutes or until cooked to preference. Do not overcook to avoid mushy “rice”.
-
Season with salt, pepper and paprika, then add the sausage back in and stir. Remove from heat, garnish with cilantro and serve right away. Enjoy!
Want More One Skillet Whole30 Recipes? Try One of These!
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I would love it if you would put the macros on your recipes. I love your stuff, both baking and cooking!!! Thank you!
Nutrition information please!
Hi Michele, I’d really love toousi
Do you have the nutritional information about sodium % in the recipe?
Many thanks and kudos on a super food site!
Still, Louise here – sorry for missing part of message. Should read I’d really love to make this dish.
So yummy!!! The only sub I made was Turkey kielbasa and that’s only because it’s what I had on hand. Flavorful and guilt-free!!
What would be a good substitute for cauliflower rice?
Delicious and so fast & easy to make!
If you’re using just brown rice for this recipe what would you recommend the cooking time be?
Would like to know the carbs in this
The web page you have shared contains a lot of information. I have accumulated a lot of information.
This is awesome I love your site and make so many of your recipes. Where is the nutritional info for this one? Thanks.
Add in the cauliflower rice and chinese buffets near me
cook 1-3 minutes or until cooked to preference. Do not overcook to avoid mushy “rice”.
I typically buy pre-riced fresh cauliflower rice because I find that it doesn’t get mushy the way the frozen kind does.
Yum. Came together quickly, great flavors and only 1 pan! I always come back here for the easy to follow recipes that fill my family up with great food.
Sorry I don’t see when you add in the chili powder in the recipe.
Sausage was great, the rest of it was very bland, needs way more seasoning.
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Definitely adding this to our monthly rotation! Lots of flavor, easy to prep, and fast to cook makes this the perfect meal for our busy family!
You list chili powder in the list of ingredients but then leave it out of the instructions. I left it out and added coconut aminos at the end.
It was good but perhaps you could clarify about the chili powder.
I love this recipe and have made it many times because it is easy and quick to make and delicious! The first time I made it, I didn’t add enough salt. I like to add 1.5 tsp of salt. I also like to add a bit more cauliflower rice than the recipe calls for. I only use one small zucchini instead of two.
I made this for dinner last night. It was decent but somewhat bland. I took the advice of another reviewer and added coconut aminos to re-heat for lunch today. It was perfect and added the taste that was missing. Overall, great healthy recipe. I used chicken sausage as well.
Absolutely delicious!!!
YUM
That sums it up. Everybody who eats it think so. For myself, I can’t get enough of it.
Looking forward to making this! Will it freeze well?
Your article is incredibly insightful and thought-provoking.