Italian Sausage and Broccoli Bowls

Italian Sausage and Broccoli Bowls
Servings: 4 Yield: 4 bowls Active Time 15 mins Total Time 30 mins

Make It

1. Preheat oven to 450 degrees F. Chop 1 bunch broccoli into florets and spread on a large baking pan. Toss with 1 Tbs. olive oil, 1/4 tsp. each kosher salt and pepper and roast until browned, about 15 to 20 minutes.

2. In a nonstick skillet over medium heat, cook 3 to 4 Italian sausages (12 oz. total), turning occasionally, until lightly browned, about 3 to 4 minutes. Reduce heat to medium-low, cover, and cook until the sausages are cooked through, about 15 minutes longer. Transfer the sausages to a cutting board, do not drain skillet.

3. Add 2 pints grape tomatoes, 2 peeled and smashed garlic cloves, and 1 tsp. sugar to the skillet. Cook over medium-high heat, stirring often, until tomatoes have softened and started to brown and burst, about 5 to 6 minutes. Remove from heat and add 3 Tbs. water. Using a potato masher, mash tomatoes into a sauce. Cut sausages into slices and serve with broccoli over 2 cups cooked whole grains (such as farro) divided among 4 bowls. Top with tomato sauce and 4 oz. fresh mozzarella cheese torn into pieces.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 553, Fat, total (g): 29, chol. (mg): 78, sat. fat (g): 12, carb. (g): 42, Monounsaturated fat (g): 13, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 6, sugar (g): 11, pro. (g): 24, vit. A (IU): 2258, vit. C (mg): 125, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): , Folate (µg): 51, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 737, Potassium (mg): 979, calcium (mg): 260, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.