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Sheet Pan BBQ Sausage and Bell Peppers
with roasted sweet potatoes / cauliflower rice

Active: 30 min Total: 1 hr
We got the inspiration for this sweet and savory meal with BBQ sauce and pineapples from Foil Packet Hawaiian BBQ Sausage. This time around, we're using similar flavors but transforming it into a sheet pan meal.
Smarts: To account for the different cook times / speeds of all of the ingredients, use two sheet pans and pull each out when it's ready.


Sheet Pan BBQ Sausage and Bell Peppers:
  • Bell peppers, any color - 2 , cubed
  • Onions, red - 1/2 , cubed
  • Sausage links, use any smoked or pre-cooked variety - 1 lb , sliced
  • Pineapple, fresh or canned - 12 oz
  • Oil, cooking - 1 Tbsp
  • Salt - 1/2 tsp
  • BBQ sauce, plus more for serving - 1/2 cup (use your favorite store-bought variety)
Roasted Sweet Potatoes:
  • Sweet potatoes - 1 1/2 lbs , cubed
  • Oil, cooking - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Paprika, smoked - 1 tsp
  • Salt - 1/2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz , riced
  • Butter - 1 Tbsp


  1. Cauliflower rice - (If prepping right before cooking, get oven heating before continuing with prep.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Bell peppers / Onions / Sausage - Prep as directed. Store sweet potatoes in one container. Combine bell peppers, onions, and sausage in a second container. (Can be done up to 5 days ahead)
  3. Pineapple - Chop if using fresh or drain if using canned.

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  1. Heat oven to 400F / 204C.
  2. Toss sweet potatoes with oil (portion for sweet potatoes), oregano, paprika, and salt (portion for sweet potatoes). Spread out on a sheet pan.
  3. Transfer sweet potatoes to oven and roast, shaking the pan halfway through cooking, until potatoes are tender, ~ 30 minutes.
  4. Once sweet potatoes are roasting, toss peppers, onions, and sausage with oil and salt (portions for sausage and bell peppers). Spread out on a second sheet pan.
  5. Transfer second sheet pan to oven and roast, shaking the pan halfway through cooking, until peppers are tender and sausage is starting to brown in spots, ~15 minutes.
  6. In the last few minutes of cooking, top peppers and sausage with pineapple and BBQ sauce. Stir to combine.
  7. Reheat cauliflower rice if made ahead.
  8. Serve cauliflower rice with peppers, sausage, and pineapple on top and roasted sweet potatoes on the side. Enjoy with extra BBQ sauce on the side.



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