Ingredients

The following ingredients have 4 Servings
  • 1 small onion (sliced thin)
  • 1 small head of boy choy (ends trimmed off)
  • 2 chicken sausages (diced and fully cooked)
  • 1 cup cooked rice (I used Organic Pink Rice)
  • Sunflower seeds
  • Olive oil
  • Garlic
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1-2 tbsp water
  • Dash of sriracha (optional)
  • Salt and pepper

Instruction

  • Preheat oven to 425 degrees F. On a sheet pan place cubed butternut squash and drizzle with olive oil. Sprinkle with salt and pepper. Cook for about 25 minutes, toss gently with a spatula once during cooking.
  • Heat a nonstick skillet over medium high heat. Add olive oil and let warm a minute. Add garlic, onions, and bok choy. Sprinkle with salt and pepper. Cook for a few minutes tossing gently.
  • Add the diced sausages and cook until warm.
  • Make dressing: Toss all dressing ingredients into a small bowl and whisk well. Add more or less water as needed to get to desired consistency.
  • Place rice in a bowl and add sausage and vegetable mixture. Add roasted butternut squash and drizzle with tahini dressing. Serve with fresh herbs and sunflower seeds.
  • If storing for meal prep do not add dressing.