This meal rocked my socks and I couldn’t help but want to share it.
It’s a perfect summer meal…especially if you want to throw the sausages on the grill!
Here’s what you need to make:
1 pkg Sausage (choose a gluten free sausage to make this meal completely celiac friendly)
3 large Sweet Potatoes
1 yellow onion
1 red pepper
1 yellow pepper
1 bag frozen green beans
Cut sausage up into small chunks. Throw into a hot sauté pan and brown. Once browned, take the sausage out, but leave the grease.
Onions and peppers:
Slice onion and peppers into strips. Throw onions and peppers into the pan with the sausage grease. Saute on medium heat until tender. Season liberally with salt, pepper and garlic salt. Remove from pan.
While the onions and peppers are cooking, peel the sweet potatoes and shred. Once the pan is free of the peppers and onions, pour a few Tbs. of coconut oil and throw enough sweet potato hash onto the pan for it to make one thin layer. Brown on one side, flip and brown on the other side. Season liberally with salt, pepper and garlic powder. Continue to brown the sweet potato in batches until you finish.
Empty bag of frozen green beans into a saute pan. Add a few Tbs. of olive oil. Season liberally with salt, pepper, garlic powder, and several splashes of balsamic vinegar. Once the green beans are cooked, sprinkle 3-4 pinches of sugar to even out the tangy vinegar.
If you are on the 21 Day Fix (like I am) the sausage is red, the sweet potatoes are yellow, the peppers, onions, and green beans are green.