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Chicken Sausage and Pepper Bowl Dinner

Chicken Sausage and Pepper Bowl Dinner

Southwest Roll-Up for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, fluffy carrot-and-onion-studded turmeric rice is piled with chicken sausage, a tangle of peppers and onions, spiced black beans, and a drizzle of zesty lime crema. The next day, this bowl-tastic meal is effortlessly rolled up into a tortilla for a hearty, eat-it-anywhere lunch.

The Southwest Roll-Up Lunch nutrition information is as follows: Calories: 760, Fat: 30 g, Saturated Fat: 12 g, Carbohydrate: 78 g, Sugar: 10 g, Fiber: 8 g, Protein: 43 g, Cholesterol: 120 mg, Sodium: 1870 mg. The nutrition facts panel below represents the nutrient values for the Chicken Sausage and Peppers Bowl Dinner

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit

Carrots

1 unit

Lime

¼ ounce

Cilantro

2 unit

Chicken Stock Concentrate

¾ cup

Jasmine Rice

4 ounce

Peas

13.4 ounce

Black Beans

6 tablespoon

Sour Cream

(ContainsMilk)

18 ounce

Italian Chicken Sausage Mix

2 tablespoon

Blackening Spice

3 teaspoon

Hot Sauce

2 unit

Flour Tortilla

(ContainsWheat)

1 teaspoon

Turmeric

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber16 g
Protein45 g
Cholesterol120 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Medium Pot
Potato Masher
Small Bowl
Small pot
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Peel and halve carrot lengthwise; cut crosswise into half-moons. Halve, peel, and thinly slice onion; mince a few slices until you have 3 TBSP. Core, deseed, and thinly slice bell pepper. Zest lime until you have 1 tsp; quarter lime. Finely chop cilantro leaves and stems.

2

Melt 1 TBSP butter in a medium pot over medium-high heat. Add carrot, minced onion, and ½ tsp turmeric (we sent more). Cook until fragrant, 1-2 minutes. Add 1¼ cups water, 1 stock concentrate, and a large pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low, and cook until tender, about 15 minutes. Turn off heat. Stir in peas and half the cilantro. Season with salt and pepper. Keep covered until ready to serve.

3

Add beans (and any liquid) to a small pot. Bring to a boil, then reduce heat to low and stir in 1 TBSP butter, 2 tsp Blackening Spice, and a pinch of salt and pepper. Using a potato masher or fork, mash about half the beans. Keep covered until ready to serve. In a small bowl, combine 1 packet sour cream, lime zest, and juice from 2 lime wedges. Season with salt and pepper.

4

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell pepper, and a pinch of salt and pepper. Cook, stirring, until softened and slightly charred, 6-8 minutes. Transfer to a large bowl. Heat another large drizzle of oil in same pan over medium-high heat. Add sausage and remaining Blackening Spice. Cook, breaking up meat with a spoon, until cooked through, 5-7 minutes.

5

Add veggies, remaining stock concentrate, and 1/2 cup water to pan with sausage. Simmer until slightly reduced, 1-2 minutes. Fluff rice with a fork. Set aside a third of the rice, a third of the beans, and half the sausage mixture for lunch. Divide remaining rice, beans, and sausage mixture between plates. Top with lime crema, remaining cilantro, and, if desired, 1 tsp hot sauce. Serve remaining lime wedges on the side for squeezing over.

6

Divide reserved rice, beans and sausage mixture between reusable containers. Pack tortillas, remaining sour cream, and remaining hot sauce on the side. When ready to eat, microwave rice, beans, and sausage mixture on high until warm. Wrap in tortillas and serve with sour cream and hot sauce on the side.