One of my go-to weeknight meals is a favorite because it’s so simple to make and also is bursting with flavor and nutrients. I make this one-pan 20-minute mash up at least once a week after finding it a few months back on Inspiralized. The only real differences I make are that spiralize the sweet potatoes myself, I usually buy pre-shredded Brussels sprouts, and I often add onions to the ingredient list. Yes I’m a lazy cook, and there’s no shame in my lazy cook game!

Anel always gets excited when he comes home to this dish because it’s so flavorful and delicious. I personally love it because it only takes 20 minutes to make and has lots of good nutrients in it from the sweet potatoes and Brussels. Plus it’s super filling and I don’t feel like I have to make any sides. We eat it straight out of a single bowl and that’s all there is to it. Wham, bam, thank you one pan for the quick dinner and easy clean up!

I usually buy the sweet potatoes already spiralized and the Brussels already shredded so that the only prep is to chop the garlic, onions, and cut up the sausage.

So without further ado, here is one of my favorite weeknight meals that couldn’t be easier to make. Amalia only really likes the sweet potatoes covered in cheese but this mama isn’t giving up. My child will eat Brussels sprouts one day or another… I hope!

Chicken Sausage, Brussels Sprouts, and Sweet Potato Skillet:

Adapted from this Inspiralized recipe. Serves 3-4

Ingredients:
– Olive oil
– 1 onion, chopped (This isn’t in Ali’s original recipe but I like to add onion and garlic to as many meals as possible to help with inflammation)
– I package of organic chicken sausage or 3-4 links if buying from a butcher, cut into small pieces. I like a mild/sweet Italian sausage for this recipe.
– Sweet potato noodles/ribbons (Ribbons are my favorite and I buy them at Trader Joe’s). You can also cube a whole sweet potato and just boil it for 5 minutes before
– 1.5 cups, shredded Brussels sprouts
– 2 cloves of garlic, minced
– Shredded mozzarella cheese to taste

Directions:
1. Heat about a tablespoon of olive oil in a large pan on medium heat. Add the cut up chicken sausage and onions. Cook, stirring until browned, about 5 minutes. Transfer to a bowl, but keep the oil in the pan.

2. Add the sweet potatoes in whatever form you have them and cook for 5-7 minutes stirring them throughout, until they’re not longer hard. I don’t like them too soft so I can’t give you an exact amount of time to cook them! It’s really a personal preference here. Season them with salt and pepper to taste. Remove the noodles and add them to the bowl of sausage.

3. Add another tablespoon of olive oil and cook the Brussels sprouts and garlic for about 5 minutes. Season them with salt and pepper to taste.

4. Add the sausage and sweet potatoes back to the pan and mix it all together. I usually add more salt and pepper because I like a lot of flavor! Spread everything out in the pan and press it down a little. Sprinkle the Mozzarella over everything and cover the pan for a few minutes to let the cheese melt. In my case, I cover half of the pan in cheese for Anel and leave half of it dairy free for me!

5. Enjoy!

Note: Most of the time I start with the sausage, add the Brussels, then add the sweet potato and don’t even bother removing things from the pan at each step. It’s still delicious and is a super fast meal to make. I included the proper way to do it for anyone who has more patience than I do!

Do you have any great one-skillet recipes that you love? Share them below so I can test them out!