Sausage, Peppers & Potato Comfort Bowl
Ingredients
Ingredients:
- 2 lbs baby potatoes (red & gold), quartered
- 2–3 bell peppers (red, yellow, green), diced large
- 1 red onion, diced large
- 3–4 cloves garlic, minced
- 4 plant-based sausages (I used Beyond, avocado oil version)
- Handful cherry tomatoes
- ¼ cup parsley, chopped
- 1 tsp granulated onion
- 1 tsp granulated garlic
- ½–1 tsp smoked paprika
- 1 Tbsp barbecue seasoning
- ½ tsp dried oregano
- Pinch celery salt (optional, adds New England nostalgia)
- 4–5 Tbsp olive oil
- 1 Tbsp vegan mayonnaise (for creaminess)
- Salt & black pepper, to taste
- Chili flakes (optional)
Instructions
Instructions:
- Boil the Potatoes:
- Add quartered potatoes to a pot of salted water.
- Boil until just fork-tender.
- Drain the potatoes and let them air-dry.
- Cook the Sausages:
- In a cast-iron pan with a little oil, sear sausages on all sides until browned.
- Remove the sausages, dice them, and set aside.
- Sauté the Vegetables:
- In the same pan, add a touch more oil.
- Sauté peppers and onions until softened and starting to char.
- Add garlic and cherry tomatoes (if using) in the last 1–2 minutes.
- Turn off the heat and let the mixture cool slightly.
- Combine Ingredients:
- In a large bowl, combine potatoes, sautéed peppers/onions/garlic, chopped sausages, and parsley.
- Season the Mixture:
- Add granulated onion, granulated garlic, smoked paprika, oregano, barbecue seasoning, and a pinch of celery salt (if using).
- Season with salt, pepper, and chili flakes if desired.
- Toss well to combine.
- Finish the Dish:
- Drizzle with olive oil.
- Fold in a spoonful of vegan mayo for light creaminess.
- Taste and adjust seasoning as needed.
- Serve:
- Serve warm as a main dish or side.
- Can also be enjoyed cold the next day.
Video Description
Sometimes I’m sad and still have to eat — this is one of those easy meals that doesn’t hit the wallet hard but still ticks every box: taste, texture, and pure satisfaction.
It’s potatoes, sausage, peppers, and onions — a classic comfort food combination that works hot or cold, as a party dish, or simply as a way to ground yourself when life feels heavy.
This one is dedicated to our found rescue dog, Gary — in celebration of him finding a forever home, and the bittersweet side of being a foster parent.
https://dereksarno.com/ Want to sponsor a video, we have a few slots left.
Recipe: Sausage, Peppers & Potato Comfort Bowl
Ingredients (Serves 4):
2 lbs baby potatoes (red & gold), quartered
2–3 bell peppers (red, yellow, green), diced large
1 red onion, diced large
3–4 cloves garlic, minced
4 plant-based sausages (I used Beyond, avocado oil version)
Handful cherry tomatoes
¼ cup parsley, chopped
1 tsp granulated onion
1 tsp granulated garlic
½–1 tsp smoked paprika
1 Tbsp barbecue seasoning
½ tsp dried oregano
Pinch celery salt (optional, adds New England nostalgia)
4–5 Tbsp olive oil
1 Tbsp vegan mayonnaise (for creaminess)
Salt & black pepper, to taste
Chili flakes (optional)
Method:
Boil potatoes: Add quartered potatoes to salted water. Boil until just fork-tender. Drain and let air-dry.
Cook sausages: In a cast-iron pan with a little oil, sear sausages on all sides until browned. Remove, dice, and set aside.
Sauté vegetables: In the same pan, add a touch more oil. Sauté peppers and onions until softened and starting to char. Add garlic and cherry tomatoes (if using) in the last 1–2 minutes.
Mix together: In a large bowl, combine potatoes, sautéed peppers/onions/garlic, chopped sausages, and parsley.
Season: Add granulated onion, granulated garlic, smoked paprika, oregano, barbecue seasoning, pinch of celery salt, salt, pepper, and chili flakes if desired. Toss well.
Finish: Drizzle with olive oil and fold in a spoonful of vegan mayo for light creaminess. Taste and adjust seasoning.
Serve: Warm, as a main dish or side. Also delicious cold the next day.