cauliflower rice bowls with grilled asparagus and chicken sausage

Lunch

Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage

Stock the fridge with a week's worth of lunches using a handful of ingredients from your local grocery store. To save on carbs, we're swapping in riced cauliflower for regular rice and adding pregrilled asparagus, which bulks up these bowls and adds fiber. At lunchtime, just reheat to steaming then top with a bit of pesto. Try Trader Joe's for fast shortcut ingredients like these--see Tip (below) for our product recommendations.

Ingredients

2 teaspoons extra-virgin olive oil
4 links fully cooked sweet italian chicken sausage, sliced
1 (12 ounce) package frozen riced cauliflower
1 (12 ounce) package frozen grilled asparagus spears
6 tablespoons pesto

Directions

Heat oil in a nonstick skillet over medium heat. Add sausage and cook, stirring often, until heated through and browned on both sides, about 5 minutes.
Prepare cauliflower and asparagus according to package directions (about 3 to 4 minutes each in the microwave). Set aside to cool slightly before assembling bowls.
Divide pesto among 4 small lidded containers and refrigerate.
Divide the cauliflower among 4 single-serving lidded containers. Top each with one-fourth of the asparagus and one-fourth of the sausage. Refrigerate for up to 4 days. To reheat, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with pesto before serving.