Turkey Sausage & Sweet Potato Lunch Bowls

25 mins | 40 mins


Sweet Potatoes:
  • 4-5 cups sweet potato cubes
  • 1 tablespoon olive oil
  • salt & pepper (generous)


  • 1 lb/500g Italian turkey sausage

Mixed Vegetables

  • 4-5 cups bell peppers, red onion and zucchini slices
  • 1 tablespoon olive oil
  • salt & pepper

Tahini: (cut it in half)

  • 2 tablespoons tahini
  • 1.5 tablespoons water (or more to thin out)
  • 1.5 teaspoons maple syrup
  • 1.5 teaspoons lemon juice
  • ⅛ teaspoon salt


Sweet Potatoes

  1. Depending on how much space you have on your grill, you may want to make these in the oven. Toss the sweet potatoes with olive oil, salt and pepper.

Oven directions:

  1. Pre-heat oven to 425°F. Line a baking sheet with parchment and set aside.
  2. Arrange sweet potato cubes on the baking sheet, and bake for 15 minutes.
  3. Give them a stir and return to the oven for another 10 or so minutes, until they are easily pierced with a fork.

Grilling directions:

  1. Heat barbecue to medium-high.
  2. Using a vegetable grilling basket or plate, cook the sweet potatoes, stirring often, for 15-20 minutes, or until cooked through.


  1. Pierce with a knife and grill for 10-15 minutes, turning every 2-3 minutes, until cooked through.

Mixed veggies:

  1. Toss veggies with olive oil and salt and pepper.
  2. Grill on a vegetable grilling basket or plate, stirring every 2-3 minutes, until cooked through (10 or so minutes).

Tahini dressing:

  1. Shake together all ingredients. Add additional water until thinned to your desired consistency.


These lunch bowls can be dressed ahead!