Tuscan Kale & Italian Chicken Sausage Bowl

Another Trader Joe’s meal prep for your repertoire.

Ingredients:

  • 10 oz of Tuscan Kale
  • 1/2 lemon worth of lemon
  • 1 yellow onion
  • 3-5 cloves of garlic
  • 3-5 sprigs of basil, chopped
  • 3-5 sprigs of parsley, chopped
  • 8 oz can of chickpeas
  • 1 eggplant, diced
  • 4 TBSP of EVOO, separated
  • S&P to taste
  • 2 TBSP of paprika, separated
  • 1/4 cup of grated pecorino Romano
  • Sweet Italian Chicken Sausage
  1. Sauté kale. Add 1 TBSP of olive oil to a pan at medium-low heat.
  2. Add finely chopped garlic and cook for 2-3 minutes.
  3. Slowly add chopped kale, coat in olive oil and garlic. S&P to taste.
  4. Add chopped parsley & basil.
  5. Add lemon juice and cook until halved in size, not completely wilted but still has a crunch to it.
  6. Roast eggplant. Heat oven to 350. Add chopped eggplant, tossed in 1 TBSP of olive oil, S&P to taste, and 1 TBSP of paprika.
  7. Bake at 350 for 20 minutes, increase heat to 450 for final moments of cooking.
  8. Caramelized onions. At medium-low heat, add 1 TBSP of EVOO to a pan. Add sliced onion. S&P to taste.
  9. Cook until golden in color for approximately 20-30 minutes depending on temperature.
  10. Crisp Chickpeas. Add final TBSP of olive oil to pan at medium-high heat.
  11. Drain chickpeas, and rinse. Add chickpeas to pan and coat in paprika and S&P to taste.
  12. Cook until crispy, for approximately 15 minutes stirring occasionally.
  13. Remove, and allow to cool.
  14. Cook chicken sausage. Slice sausage into 1/4 inch thick slices.
  15. Cook in air frier at 370 for 15 minutes.
  16. Assemble. Add all together, sprinkle with pecorino and enjoy!