This Whole30 and paleo sausage sweet potato veggie skillet is easy to make, great for lunch, dinner or topped with fried eggs for breakfast! 
I’ve been digging roasted brussels sprouts in a big way lately and want to put them in everything, so mostly, I do. I made this very versatile HUGE skillet of sausage and veggies toward the beginning of our January Whole30 and have made it again a couple of times since it’s especially handy to pack for lunches. 
Not that I need to pack my own lunch – nope – I don’t leave my house. It’s for Adam, and yes I do sometimes feel like a went on a bizarre time warp to the 1950s since I’ve been packing my husband’s lunch 5 days per week this month. If I didn’t have a food blog there would be some serious cognitive dissonance happening in my brain. But I rationalize – I’m refining my craft.
But anyway, THIS is what I am looking forward to the most when the Whole30 is done – using that extra cooking/lunch packing time for something else, like breathing. And drinking water. Or taking more than 5 minutes flat to eat dinner before I start cleaning up and cooking for the next day…
The breathing part is an exaggeration, but the rest is not. Anyone dealing with the same crazy evenings? I’ll be many of you are, so let’s move on. I want to go back to talking about the food.
As I was starting to say before I got rant-y, this meal is incredibly versatile, meaning you can cook it DAYS ahead of time without screwing it up, it’s a dream for meal prep since it’s no work once everything is chopped, and you can eat it for dinner one night, then breakfast the next day with a fried egg and it will feel like a new meal. Or something. It will feel like something sort of different and very good.
Because I don’t want to keep any secrets from y’all, before you get cooking, I need to fully disclose that this is not a one-skillet meal, and yes – you have to turn your oven on. No sweat though (um, maybe a little since it’ll be at 450F) because you will roast the sweet potatoes and brussels sprouts on parchment paper for easy cleanup, while cooking the rest in the skillet, then add everything back to the skillet in the end to get super cozy in all its sausage sweet potato veggie glory.
Well now there’s the recipe! Just kidding, the full recipe is below, but hopefully you get the gist before diving in. Let me know what you think – and let’s cook!
Sausage Sweet Potato Veggie Skillet {Paleo & Whole30}
Sausage Sweet Potato and Veggie Skillet {Paleo & Whole30}
Ingredients
- 1 lb sausage pre-cooked*
- 1 medium onion roughly chopped
- 2 cloves garlic finely chopped
- 1 red bell pepper roughly chopped
- 1 lb brussels sprouts quartered
- 1 large sweet potato peeled or scrubbed and cut into 1/2" cubes**
- 2 Tbsp cooking fat divided
- salt and pepper to taste
- dash red pepper flakes
Instructions
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*For this recipe, you will roast the sweet potatoes and brussels sprouts while cooking the sausage, peppers and onions in a skillet, then combine everything at the end.
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Preheat your oven to 450 degrees F and toss your cubed sweet potatoes in a large bowl with 2 tsp cooking fat, sea salt and pepper. Line a large baking sheet with parchment paper and spread the potatoes out evenly so none are touching.
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Roast in the preheated oven for 20 minutes, meanwhile toss quartered brussels sprouts with 1 tsp cooking fat and a bit of salt. After 20 minutes, stir the potatoes and toss with the brussels sprouts on the same baking sheet. Return to the oven and roast for 15 more minutes until the potatoes and sprouts are soft and browning.
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While the potatoes and sprouts roast, heat a large skillet over medium heat and add the remaining cooking fat. Add the onions and stir, cooking until translucent and soft, then add the garlic and chopped peppers and sprinkle with a bit of salt.
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Cut your sausage (pre-cooked) into bite size pieces and add it to the skillet, cook and stir another minute or two until brown and crisp, then remove from heat.
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Once the veggies are done roasting, add them to the skillet, sprinkle with crushed red pepper and stir to combine flavors.
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Serve hot for any meal (fried eggs are great with it too!) and save leftovers in a covered container in the refrigerator for up to 5 days. You can reheat in the oven, microwave or skillet. Enjoy!
Recipe Notes
*For Whole30, check ingredient labels to ensure your sausage is sugar-free (most are not) Niman Ranch makes good pre-cooked andouille sausage and you can also purchase fully cooked pork sausage from U.S. Wellness Meats. Additionally, many grocery stores make their own sausage which may be sugar free, so check yours out!
**I used a white sweet potato which has a slightly less sweet flavor, but you can use any variety you like.
Nutrition
Want more Paleo and Whole30 dinner ideas? Try of of these!
Sausage Pizza Twice Baked Sweet Potatoes
Easy Chili Stuffed Sweet Potatoes
“Bacon Burger and Fries” Breakfast Bake
Tell Me!
When do you do most of your meal prep?
Do you pack lunches for yourself? For your family?
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I love these kinds of skillet meals too, because you can pack them up and eat them cold or hot. I have your Paleo Breakfast Cereal to make after long run today; it looks so yummy.
This recipe would be perfect to bring to work. And I love roasted Brussels sprouts so much. On my list for next week! I did most of my meals for this week today, only a casserole left to do tomorrow. I prepare part of my son’s lunches the night before then what goes in the thermos is made in the morning sometime between running, shower and getting ready for work. Organization means sanity to me, especially on whole30! my first week was pretty good. Running was OK but HIIT was extra though. We’ll see how next week goes.
You are most definitely organized getting everything done early! Glad the running went well for the first week, I think the first week is toughest for energy.
Just made for lunch. Absolutely delicious. Added compliant bacon and some hot sauce for added flavor.
Ooh that sounds so yummy! Glad you liked it 🙂
This was very good, but I used chicken sausage and it was a little dry so I recommend pork as would probably be juicier. Great recipe though, keep it coming! Thank you so much!
Awesome! If you use chicken sausage again just add more cooking fat to make it a bit juicier 🙂
Could these ingredients be used for a breakfast casserole by adding eggs?
This was super easy (I ordered veggies pre-cut from Fresh Direct) and tasty. Will be adding this into the dinner repertoire!
Great to hear!
Made this for breakfast this morning. Wow! I couldn’t believe how delicious it was. I only had turkey bacon so that’s what I used. Added mushrooms and put paprika on the sweet potatoes. With a side of grapefruit this breakfast was the Bomb!
I love this! Thank you! I’m making it again right now. I make my own turkey sausage so I know it’s paleo compliant.
I make this with italian chicken sausage (it’s not precooked so you have to cook it before adding the onions and pepper) and it comes out delicious.
In the area where I live there is no broccoli, what vegetables can I replace
I don’t know why but I really don’t like onions, recipe looks yummy though.
Made it tonight; it was easy, fast, and everyone enjoyed it! My husband, 5 year old, 2 1/2 year old, and myself filled up on it quickly as it’s so nutrient dense. Yum!