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Plant-Based Sausage Hawaiian Bowls

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 3 to 4
Calories: 645kcal

Ingredients

  • 1 cup brown rice
  • 1 small red onion chopped
  • 1 clove garlic crushed
  • 1 carrot chopped
  • 1 bell pepper any color, chopped
  • ½ 12 oz. package vegan apple-sage sausage cut into ¼” coins
  • 8 oz. can pineapple chunks in juice, drained and juice reserved
  • 3 Tbs. vinegar
  • 2 Tbs. tamari
  • 2 Tbs. maple syrup
  • 1 Tbs. cornstarch

For the Instant Pot Brown Rice:

  • 1 cups brown rice
  • 1¼ cups water

Instructions

  • Cook the rice using either the stove-top or instant pot method (instructions below).
  • 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:

  • Place brown rice and water in the instant pot.
  • Close the lid and seal.
  • Cook the rice for 17 minutes on high pressure.
  • Do a quick pressure release.

Nutrition

Serving: 3to 4 | Calories: 645kcal | Carbohydrates: 130g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 695mg | Fiber: 8g | Sugar: 23g | Vitamin A: 4677IU | Vitamin C: 62mg | Calcium: 165mg | Iron: 4mg