Plant-Based Sausage Hawaiian Bowls
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 to 8
Calories: 648kcal
- 2 cups brown rice
- 1 red onion chopped
- 1 clove garlic crushed
- 2 carrots chopped
- 2 bell peppers any color, chopped
- 12 oz. package vegan apple-sage sausage cut into ¼” coins
- 20 oz. can pineapple chunks in juice, drained and juice reserved
- 6 Tbs. vinegar
- 4 Tbs. tamari
- 4 Tbs. maple syrup
- 2 Tbs. cornstarch
For the Instant Pot Brown Rice:
- 2 cups brown rice
- 2½ cups water
Cook the rice using either the stove-top or instant pot method
In a large skillet, over medium-high heat cook the onion, garlic and carrots until the onion is tender.
Add the bell peppers to the skillet and continue cooking until the vegetables are all tender-crisp.
Add the sausage and pineapple chunks to the skillet and reduce the heat to medium.
Stir together the remaining ingredients in a small bowl, then pour the sauce into the skillet.
Raise the heat to medium-high and cook for 2-3 minutes until the sauce begins to bubble and thicken.
Serve over cooked brown rice.
For the Instant pot Brown Rice:
Serving: 6to 8 | Calories: 648kcal | Carbohydrates: 131g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 690mg | Fiber: 8g | Sugar: 25g | Vitamin A: 4687IU | Vitamin C: 62mg | Calcium: 163mg | Iron: 4mg